GOALPOST COOKIES
Touchdown! Score big at your next tailgating party with these adorable sugar cookies, which are coated in colorful, football-themed sprinkles and frosting.
Provided by Arlyn Osborne
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
- Roll out the cookie dough to about ½ inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
- Punch out 12 rounds with a 2 ½ inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet.
- Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
- Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
- Holding the base of the cookie (not the stick), dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry.
- Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry.
- Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
- Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost.
- Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.
Nutrition Facts : Calories 177.1, Fat 11.3, SaturatedFat 6.6, Cholesterol 6.4, Sodium 36.3, Carbohydrate 17.9, Fiber 0.2, Sugar 17.1, Protein 2
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