Leaf Cookies from Betty Crocker

Tools:
Leaf cutters and veiners One, Two

1 cup sugar 
1/2 cup butter or margarine, softened 
1/2 cup shortening 
1 1/2 teaspoons pure vanilla
2 eggs 
3 cups Gold Medal® all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
 Food coloring: Yellow, Red, Green 

1.   Heat oven to 400ºF. Stir together sugar, butter and shortening in large bowl. Stir in vanilla and eggs. Stir in flour, baking soda and salt. 
2.   Divide dough into 3 equal parts. Stir 8 drops yellow food color into 1 part dough to make yellow dough. Stir 8 drops yellow and 3 drops red food color into another part dough to make orange dough. Stir 10 drops red, 8 drops green and 3 drops yellow food color into remaining dough to make brown dough. 
3.   Drop small portions of each of the 3 colors of dough close together in random pattern onto lightly floured cloth covered surface. Roll doughs together into marbled pattern to 1/8-inch thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet. 
4.   Bake 6 to 7 minutes or until no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 

NOTES:
Don't expect cutters sold now to be exactly the same because the recipe is so old. Just any cookie or gumpaste leaf cutter will do. You would choose a veiner accoring to the type, shape or size of leaf desired. Press veins in after cookie is baked and cool enough to hold shape.