Cinnamon Football Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, mix brown sugar, butter and vanilla until smooth. Stir in flour, cinnamon and salt until dough holds together.
• Shape dough by scant tablespoonfuls around almonds to form football shapes. On ungreased cookie sheet, place shapes about 1 inch apart.
• Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and just enough water to make mixture that can be piped from decorating bag. Place glaze in decorating bag fitted with number 3 writing tip. With tip, make football laces on cookies.

Steps:

• In a medium bowl, whisk together the flour, walnuts, cinnamon, allspice and salt. Set aside.
• Using a hand mixer, beat the butter and brown sugar together in a large bowl on medium- high speed, scrapping down the sides with a rubber spatula as needed, until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat an additional minute.
• Reduce the speed to low and add the flour in 3 batches, beating until the flour is just combined. Place the dough on a large piece of plastic wrap and pat it into a round disk. Refrigerate the dough for at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Dust the counter and dough with flour and roll the chilled dough to 1/4 inch thick. Using a football-shaped cookie cutter, cut the dough into footballs and place on the prepared baking sheet, leaving about 1 inch between each cookie. Bake until firm to the touch and starting to get a whisper of golden brown around the edges, about 20 minutes. Allow the cookies to cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
• Meanwhile, in a medium bowl, whisk together the confectioners' sugar, orange liqueur and orange zest. Spoon the mixture into a piping bag fitted with a narrow, round tip. When the cookies are completely cool, pipe lacing on the footballs. Allow them to set up completely before serving. Store in an airtight container to prevent drying out.

Steps:

• Preheat the oven to 325 degrees F and spray a 12-by-7.75-by-3-inch football-shaped baking pan with nonstick spray.
• Cut the cinnamon rolls into quarters and spread the pieces in an even layer across the inside of the prepared pan, overlapping the ends slightly. Reserve one of the icing packets.
• Bake, rotating halfway through, until golden brown, crispy and cooked through, about 30 minutes. (If the top browns too quickly, tent with aluminum foil until the cinnamon roll pieces are baked through.) Let cool 30 minutes.
• Meanwhile, pour the icing packet into a small mixing bowl. Slowly add the confectioners' sugar, stirring constantly, until the icing is smooth and has the consistency of toothpaste. Place the icing in a piping bag or a resealable plastic bag.
• Invert the football onto a serving platter. Snip the tip of the piping bag and use the icing to draw laces on the football. Add a thick horizontal stripe on each end of the football to complete the design.

Steps:

• Heat oven to 350 degrees F.
• Mix brown sugar, butter and vanilla in large bowl. Work in flour, cinnamon and salt until dough holds together.
• Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.
• Mix powdered sugar and just enough water to make a paste that can be piped from decorating bag. Place Decorating Glaze in decorating bag fitted with writing tip #3. Make football laces on cookies. Makes 24 cookies.

Steps:

• In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes.
• Add egg and cinnamon; beat until light and fluffy.
• Add flour, cocoa and baking soda, beating on low speed to combine.
• Mix in ground nuts. Dough will be somewhat stiff.
• Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour.
• On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :).
• With cookie cutter, cut out football shapes.
• Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper.
• Using a knife, mark laces on 1/2 of the footballs. These will be the "tops".
• Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist.
• Remove from cookie sheets and place on wire racks to cool.
• Place white chocolate chips and shortening in a microwave safe dish; microwave on 50 percent power for 3 to 4 minutes, stirring every 30-45 seconds until the chips are melted.
• Fill pastry bag fitted with a tip to achieve a thin line with white chocolate mixture. Pipe melted white chocolate onto the back of an unmarked cookie; top with a cookie with laces marked on it to make a sandwich. Decorate the top by piping on additional melted white chocolate to resemble laces on football.
• Repeat with remaining cookies.
• Makes 2 to 3 dozen cookies, depending on size of cutter.
• I recommend doubling the white chocolate mixture so you can be a bit more generous with the filling. I make 1 batch per round of cookie dough.
• Based on a recipe from the National Pork Board :).

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.