Name: Football Cookies
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 1 cup butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 3/4 teaspoon almond extract -; 3-1/2 cups all-purpose flour -; 1-1/2 teaspoons baking powder -; 1/4 teaspoon salt -; Frosting: -; 3-1/2 cups confectioners' sugar -; 1/4 cup whole milk, plus more if needed -; 2 teaspoons meringue powder -; 1 teaspoon vanilla extract -; Brown food coloring -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Football Cookies

1. 1 cup butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 1-1/2 teaspoons vanilla extract -

5. 3/4 teaspoon almond extract -

6. 3-1/2 cups all-purpose flour -

7. 1-1/2 teaspoons baking powder -

8. 1/4 teaspoon salt -

9. Frosting: -

10. 3-1/2 cups confectioners' sugar -

11. 1/4 cup whole milk, plus more if needed -

12. 2 teaspoons meringue powder -

13. 1 teaspoon vanilla extract -

14. Brown food coloring -

How to cook deliciously - Football Cookies

1. Stage

In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, five to seven minutes. Beat in the eggs, vanilla extract and almond extract. In another bowl, whisk together the all-purpose flour, baking powder and salt. Gradually beat the dry mixture into the creamed mixture just until combined. Take the dough out of the bowl and shape it into a disk. Wrap the disk in storage wrap, then pop it in the refrigerator and let it chill until firm, about one hour.

2. Stage

Preheat the oven to 375°F. On a lightly floured surface, roll out the dough to 1/2-inch thickness. With a football-shaped cookie cutter, cut out the football shapes. Place the cutouts 1 inch apart on parchment-lined baking sheets.

3. Stage

Bake the cookies until the edges begin to brown, 10 to 12 minutes. Remove the pans from the oven and let the cookies cool on the pans for five minutes. Transfer the cookies to wire racks and let the cookies cool completely to room temperature.

4. Stage

In a small bowl, combine the confectioners' sugar, whole milk, meringue powder and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients together on low speed just until combined. Then, turn up the mixer to high and beat until stiff peaks form, four to five minutes. Transfer 1/4 of the icing to a separate bowl. Tint the larger bowl of icing with brown food coloring. Editor’s Tip: Cover the white royal icing with a damp paper towel so it doesn’t dry out.

5. Stage

With a mini offset spatula or butter knife, spread the brown royal icing on the cooled cookies. Editor’s Tip: To make a clean football design, place the brown royal icing in a piping bag with a narrow tip. Pipe the outline of a football on the cookie and let the outline set. Then, either continue to pipe the inside or use a mini offset spatula to fill the inside of the outline with brown royal icing. Place the white icing in a piping bag fitted with a narrow tip. Once the brown royal icing has completely set, pipe white lines on the cookies to resemble a football. Let the royal icing dry.