Every month, Seniors Tristin Koehler and Megan Gustafson are going to be posting about their creations of food, and sharing all of the yummy recipes with you!! For the month of November, they made Fresh Fall Leaves Sugar Cookies. They also had help from a guest student, Megan Smith, also a senior at South Shore.

Ingredients: 

1 cup Butter (softened)

1 cup sugar

1 egg

2 tablespoons milk

1 1/2 teaspoons almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

Red, orange, and yellow food coloring

Instructions: (Some of the original instructions were tweaked by Tristin and Megan)

Combine butter and sugar in bowl; beat a medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Tristin, Megan, and Megan just combined everything all at once and mixed manually. It worked just as well. 

Divide dough into thirds; place each portion into separate bowls. Add red food coloring to one bowl and mix until fully red. Add Yellow to the next bowl, mix until fully yellow. Add orange coloring to the third bowl and mix until fully orange. If you do not have orange, just put both red and yellow food coloring into the third bowl.

In each bowl, make little balls out of the dough. After this is completed, combine all of the little balls into one big ball. You do not need to mix them much at all. Next, take the big ball of dough and flatten it into 1/2 inch thickness, and refrigerate for 2-3 hours or until firm.

After taking out of fridge, Pre-heat oven to 400 degrees. While oven is heating up. Drop tablespoon-size pieces of dough onto a well-floured surface in a random pattern. Roll out dough to 1/4-1/8 inch thickness, and make leaf shapes using cookie cutters, or design them with a knife. If this process takes too long, wait to pre-heat  oven until after making the leaf shapes. (You can also make different types of shapes)

Place cookies, 1 inch apart onto un-greased cookie sheets. Sprinkle with decorator sugar. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie-sheet; remove to cooling rack. Enjoy!