A few years ago I got a great cookbook called "Classroom Treats". There are tons of fun, kid friendly things to make in it and this cookie recipe is one of our fall staples.
1 and 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 tsp vanilla
3 and 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground ginger
1/8 tsp ground cloves
2 tbsps unsweetened cocoa powder
yellow, orange & red food coloring
1/3 cup semisweet chocolate chips
Beat butter, brown sugar and vanilla in large bowin with elecric mixer at medium speed until light & fluffy. Add flour, cinnamon, salt, ginger and cloves; beat at low speed until well blended.
Divide dough into 5 equal sections. Stir cocoa into one section until well blended (if dough is too dry and will not stick together, add 1 tsp water and beat until dough forms a ball). Stir yellow food coloring into another section. Repeat with two more section, using red food coloring for one, and orange for the other. Leave the last section plain.
Preheat oven to 350*. Lightly grease cookie sheets. Working with half of each dough color, press colors togther lightly. Roll dough on lightly floured surface to 1/4" thickness. Cut dough with leaf-shaped cookie cutters. Place cutouts 2 inches apart on cookie sheets. Repeat with remainging dough sections and scraps.
Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks and cool completely.
Place chocolate chips in a ziploc bag and seal. Microwave at high for 1 minute; knead bag lighly. Microwave at high for additional 30 second intervals until completly melted, kneading after each interval. Cut off a tiny coner of the bag and pipe chocolate onto cookies to make the veins for each leaf.
Makes 2 dozen cookies.