Ingredients:

  • 225g unsalted butter, slightly softened
  • 200g granulated white sugar
  • 1 large egg, room temperature
  • 1.5 tsp pure vanilla extract
  • 0.5 tsp maple extract
  • 375g all-purpose flour
  • 15g cornstarch
  • 1 tsp pumpkin pie spice
  • 0.5 tsp fine sea salt
  • 500g confectioners' sugar
  • 45g meringue powder
  • 80ml water
  • 0.5 tsp maple extract (for icing)
  • Gel food coloring

Instructions:

  1. Cream the 225g butter and 200g sugar until the mixture looks like wet sand.
  2. Add the egg, 1.5 tsp vanilla, and 0.5 tsp maple extract. Beat until the scent of maple fills the room.
  3. Whisk the 375g flour, 15g cornstarch, 1 tsp pumpkin pie spice, and 0.5 tsp salt together. Gradually add to the wet ingredients until a soft ball forms.
  4. Roll the dough between two sheets of parchment paper to 1/4 inch thickness.
  5. Place the rolled dough in the fridge for 15 minutes. The dough should feel firm and cold before you start cutting.
  6. Press your fall leaf cutters into the dough, lifting carefully. Re roll scraps only once to keep the texture velvety.
  7. Bake at 350°F (175°C) for 8 to 10 minutes. Remove when the edges are barely golden and the centers look matte.
  8. Let the cookies rest on the hot pan for 5 minutes. Transfer to a wire rack until they are completely cool to the touch.
  9. Whisk 500g confectioners' sugar, 45g meringue powder, 80ml water, and 0.5 tsp maple extract. Beat until it reaches the consistency of honey.
  10. Divide icing and add gel food coloring. Pipe your designs and let them sit for 4 hours until the surface is hard and shatter dry.