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Sugar Cookie Footballs




Source of Recipe


Marla


List of Ingredients





Makes About 48 Cookies

1/2 cup (1 stick) butter, softened
1/2 cup light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups unsifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 to 3 teaspoons warm milk
1/2 teaspoon ground cinnamon



Recipe



In a large bowl with an electric mixer on high speed. Beat butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla. Add flour, baking powder, and salt. Beat on low speed just until combined.
Divide dough in half. Shape each into a log about 3 inches in diameter. Flatten each log to form an oval and pinch at opposite sides so that when viewed from the end it resembles the profile of a football. Roll each log in wax paper and then in freezer wrap. Dough may be frozen for up to 3 months.
To bake, preheat oven to 375 degrees F. Grease two baking sheets. Cut logs into 1/4-inch thick slices resembling footballs. Pinch together and reserve enough end pieces or uneven slices to measure 2 level measuring tablespoonfuls. Place remaining slices about 1 inch apart on baking sheets. Combine reserved cookie dough, warm milk and cinnamon to make a dough soft enough to pipe. Place dough in sturdy pastry bag fitted with a writing tip; pipe a curved line with 4 cross bars to resemble football lacing on each cookie.
Bake until lightly browned--6 to 8 minutes. Cool completely on wire racks and store in an airtight container.