Fall Leaf Sugar Cookies with Flavored Buttercream

Recipe Note:

For the Vanilla Sugar Cookies:

• You can use salted butter (just omit the 2.5 grams of salt).
• If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
• Keep in mind that the recipe yield will vary depending on how thick you roll your cookies and how large or small the cookie cutters are.
• Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown, your cookies will be crisper.

For the Meringue Buttercream:

• If you do not have the Eisan or Single Stage Meringue Powder, you can substitute with any meringue powder 1:1.
• There's a point during the whipping stage that your buttercream might seem curdled. Don't be alarmed, you haven't done anything wrong! Just continue to whip until it all comes together. The curdled look will go away.
• If you are in a rush and have added the butter while the meringue was still warm, your buttercream may look soupy. Don't worry! Put your mixing bowl in the refrigerator for about 5 to 10 minutes. Then take it out and whip on high until it comes together. You may notice that curdled look - ignore it, and continue whipping. 
• For Storage: Meringue Buttercream will keep at room temp for a few hours in any weather, perhaps longer depending on temperature and humidity. It should be treated like butter; if left out in a warm or humid room, it will melt just like butter. It can be kept refrigerated for up to one week or in the freezer for up to three months. When frozen, it is best thawed in the refrigerator overnight. Whip with a paddle attachment for about five minutes to restore the consistency.
  

What are you baking for the holidays? We want to see your sweet style! Tag us on social @ifiProvisions and use #PastryatHome for a chance to get featured across our channels. Happy baking!