Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add all 4 eggs and vanilla at one time and continue to mix.
Sift the four, baking powder, and salt together into a large bowl.
Slowly add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter.
Roll the dough out on the cutting board and using your Leaf cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookie to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookie are thoroughly baked.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
- Pull out 4 bowl and divide the icing equally into each bowl.
- Bowl #1 , add several drops of brown gel food coloring stirring well until all of the color is blended. Bowl #2, add several drops of orange gel food coloring stirring well until all of the color is blended. Bowl #3, add several drops of red gel food coloring stirring well until all of the color is blended. Bowl#4, add several drops of yellow gold gel food coloring stirring well until all of the color is blended.
-Spoon each of the icings into individual frosting bags with a #5 tips.... twist the open end of the bag to push the icing to the tip.
Divide the cookies into four sets.
-First step for each of the leaf cookies is to outline them in the icing colour you are filling them in with.
-Allow the icing outline at least 30 seconds to dry before filling the body of the cookie in with more of the same icing icing*. ( After outlining all of these leaf cookies you can push some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency .) Leave some of the icing in the frosting bag for additional accent work on each of the leaves. Using a butter knife to spread it from the outlined part inwards to the center.
-Repeat for each color.
-Using the frosting bags with each of the icing colors and a small tip to make (matching the icing in the frosting bags to the color of the leaf ). Using the matching icing make a center line in each of the leaves than add the remaining other accent lines on each of them.
-Set these aside and allow to completely dry about 4 hours.