Nutty Football Cookies

Ingredients:…
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 cup (2 sticks) butter, softened
½ cup sugar
1 egg
½ teaspoon vanilla
1 cup finely chopped almonds
Assorted colored decorating icings (optional)
White decorating icing

Method:
Combine flour and cocoa in small bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, beating until blended after each addition. Add almonds; beat until well blended. Shape dough into disc. Wrap and refrigerate 30 minutes.
Preheat oven to 350 degrees F. Lightly grease cookie sheets. Roll out dough between parchment paper to ¼ inch thickness. Cut out shapes with 2 ½ to 3 inch football cookie cutter. Place 2 inches apart on prepared cookie sheets. Refrigerate 15 minutes.
Bake 10 to 12 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Decorate with color icings if desired. Pipe white icing onto footballs to resemble laces.

To make football shapes without a cookie cutter, shape 3 tablespoonfuls of dough into ovals. Place 3 inches apart on prepared cookie sheets. Flatten ovals to ¼ inch thickness; taper ends.

Makes 2 dozen cookies

Cook’s Tip: This tasty bread is best eaten on the day it is made, as it does not keep well for very long.

Tested in the THASC kitchen. Photo by THASC.

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