Touchdown Cookies
With some simple sweet touches, you can transform regular sugar cookies into a special treat for football fans at your pigskin party. —Sister Judith Labrozzi, Canton, OH Prep: 25 min. + chilling 10 min.
• Bake: + cooling
• Makes: 41/2 dozen
1 cup butter, softened
1 cup sugar
2 large eggs, room temperature 1 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda GLAZE 4 cups confectioners’ sugar 8 to 10 Tbsp. hot water Black paste food coloring 6 to 8 tsp. baking cocoa
1. Cream butter and sugar until 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 the creamed mixture and mix well. Refrigerate until easy to handle, about 3 hours.
2. On a floured surface, roll dough to ¹₈-in. thickness. Cut with footballshaped and small gingerbread man cookie cutters. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° 8-10 minutes or until lightly browned. Cool on wire racks.
4. Combine confectioners’ sugar and enough hot water to achieve spreading consistency; beat until smooth. Divide glaze into thirds. Add food coloring to one third; set aside. Stir cocoa into another third; spread over football cookies. Pipe white glaze for the football laces. Spread or pipe the remaining white glaze over the gingerbread men cookies to make shirts. Pipe black stripes over the shirts to resemble referee stripes.
1 cookie: 108 cal., 4g fat (2g sat. fat), 16mg chol., 53mg sod., 18g carb. (12g sugars, 0 fiber), 1g pro.