Touchdown Cookies
Even the dessert for our pigskin party got in shape for the occasion! With some simple sweet touches, you can transform regular sugar cookies into a special treat for football fans. —Sister Judith LaBrozzi
Canton, Ohio
SERVINGS
|
27
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
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 mixing bowl, cream butter and sugar. 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. 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 mixing 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.