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Touchdown Cookies
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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
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
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |