Football Shaped Cookie Balls Recipes

FOOTBALL COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 oval shapes to resemble footballs, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package; pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe chocolate onto footballs to resemble the laces. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for later use.

OREO FOOTBALL COOKIE BALLS

Steps:

• MIX cream cheese and cookie crumbs until well blended.
• SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
• REFRIGERATE 1 hour or until firm.

FOOTBALL-SHAPED COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Roll into 40 (1-inch) balls; shape each into oval to resemble football. Freeze 10 min. Dip in melted chocolate; place in single layer on waxed paper-covered baking sheet. Use icing to draw laces on footballs.
• Refrigerate 1 hour or until firm.

FOOTBALL MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, cocoa powder, and ¼ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ¼ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out). Add the vanilla and orange food coloring and beat until just combined.
• Add about ⅓ of the almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and stays on the surface when you hold up the spatula and move it in a figure 8 shape.
• Transfer the macaron batter into a piping bag fitted with a ⅜-inch round tip.
• Grease 2 rimmed baking sheets with nonstick spray, then place a piece of parchment paper over each, using the spray to help adhere the parchment to pans.
• Pipe the macarons onto the parchment paper in 2-inch (5-cm) football shapes, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 20 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when lifted gently. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, beat the butter with an electric hand mixer for 1 minute, until light and fluffy. Add the peanut butter and vanilla and beat to incorporate. Sift in the powdered sugar and beat until fully incorporated. Transfer to a piping bag fitted with a medium round tip.
• Make the icing: Add the powdered sugar, meringue powder, vanilla, and milk to a medium bowl. Whisk until evenly combined and smooth. Transfer to a piping bag fitted with a small round tip.
• Pipe the peanut butter buttercream down the middle of a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macaron shells and filling.
• Use the icing to pipe stitches on top of each football macaron. Let dry.
• Place the macarons in an airtight container for 24 hours to "bloom" before serving.
• Make the coconut "grass": In a small bowl, combine the water, yellow food coloring, and green food coloring. Mix to combine. Add the coconut and food coloring mixture to a plastic bag. Seal the bag and shake until the coconut is evenly colored.
• To serve, spread the coconut grass on a serving platter. Arrange the football macarons on top.
• Enjoy!

BROWNIE FOOTBALLS

Steps:

• Heat oven to 350 degrees F.
• Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan.
• Spray foil with cooking spray.
• Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended.
• Spread in pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely, about 1 hour.
• Remove brownies from pan, using foil to lift.
• Cut brownies into football shapes, using a Football-shaped cookie cutter, 3 1/2 by 2 inches.
• Frost footballs with frosting.
• Place baking chips, milk and butter in small microwavable bowl.
• Microwave uncovered on Medium-High (70 percent) 1 minute; stir.
• Microwave about 10 seconds longer or until chips are melted.
• Drizzle melted chips over frosting to look like football laces.

FOOTBALL CHEESE BALL

Steps:

• Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
• Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
• Remove the cheese ball from the refrigerator 30 minutes before serving.

FROSTED PEANUT BUTTER FOOTBALL COOKIES

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.