Cinnamon Football Cookies Recipes

CINNAMON FOOTBALL COOKIES

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.

CINNAMON COOKIES

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.

CINNAMON FOOTBALL COOKIES

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.

FABULOUS FILBERT FOOTBALL COOKIES AKA SUPER BOWL 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 :).

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

CINNAMON TWIRL COOKIES

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.