Preheat the oven to 375° and prepare baking sheets with parchment or a Silpat
Take the three doughs out of the refrigerator and cut into thirds. Using one third at a time place the doughs on a lightly floured surface for rolling.
Roll each piece of dough into a 10"-12" rope and place all three roped together on the floured surface.
Holding one end of the dough, start rolling the dough toward you so the dough starts twisting. You will end up with one large twisted rope.
Fold the dough in half and then using a lightly floured rolling pin roll out the dough to a ⅛" thick.
Using leaf cookie cutters, start cutting out cookies, try to cut out the shapes close together so you do not have a lot of excess dough. Place the cut-outs on the baking sheet, then using a small paring knife, cut veins into each leaf.
You will have scraps left from cutting out the cookies, place these to the side, and leave as flat as possible. When done cutting out each batch of cookies, take the scraps and start placing them close together, pressing with your fingers to form the dough. Now, lightly reroll the dough and cut out more cookies. You don't want to handle the colored pieces of scraps too much or they will become one color of dough.
Repeat cutting out the cookies. If you find the dough is getting soft, put it back into the refrigerator to chill.
Bake the cookies for 7 minutes. Remove from the oven and place the cookies on a cooling rack