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