I got these beautiful autumn inspired pastry and cookie cutters when I still lived in beautiful southern California at The World Market at Bella Terra Mall in Huntington Beach.
I am going to be making an Italian crostata soon and embellishing the rustic hand wrapped crust with autumn leaves.
For starters, here is the sugar cookie recipe recommended by WILTON. ..
2 sticks butter
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla. I like Watkins brand.
1/2 teaspoon pure almond extract. I like Watkins brand again.
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees.
The large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt, and add to butter mixture. – one cup at a time, mixing after each addition. Do not chill dough. Divide dough into two balls. On a floured surface, I like to use a marble slab that I purchased from sur la tabla and marble rolling pin which you just cannot replace once you’ve tried it nothing sticks to it it’s fabulous and it stays cool and you need that for pastry.
Roll each circle into approximately 12 inches wide and 1/8 inch thick.
Cookie cutter in flour before each use.
Bake cookies on ungreased cookie sheet or parchment paper 8 – 11 minutes or until cookies are lightly browned.
Makes about 3 dozen cookies. The recipe may be doubled.
Recipe adapted from Paulette Motzko from “Roll Out Cookies” by Wilton.