Chocolate Football Cookies |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
INGREDIENTS Nutrition
YIELD
2-3 dozen
UNITS
US
1 cup dark brown sugar, packed
1 cup butter (2 sticks) or 1 cup margarine, softened to room temperature (2 sticks)
1 large egg
1⁄2 teaspoon ground cinnamon
2 1⁄2 cups flour
1⁄3 cup baking cocoa
1⁄2 teaspoon baking soda
1 cup filberts, toasted and ground (hazelnuts)
1 cup white chocolate chips
2 teaspoons shortening
DIRECTIONS
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 :). |
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