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Football cookies
Nb persons: 0
Yield: 4-1/2 dozen
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 cup | butter, softened |
| 1 cup | sugar |
| 2 | eggs |
| 1 teaspoon | vanilla extract |
| 3 cups | all-purpose flour |
| 2 teaspoons | cream of tartar |
| 1 teaspoon | baking soda |
| GLAZE: | |
| 2 cups | confectioners' sugar |
| 4 to 5 tablespoons | hot water |
| 3 to 4 teaspoons | baking cocoa |
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a football-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside.
Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces. Yield: 4-1/2 dozen.
Nutritional Facts
1 serving (2 each) equals 180 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 120 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.
Originally published as Touchdown Cookies in Taste of Home October/November 2001, p37
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