Sweet and Spicy Football Cookies
1 cup packed dark brown sugar
1 cup (2 sticks) butter or margarine, softened
1 large egg
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2¾ cups buttermilk biscuit and baking mix
1 cup (6 ounces) white “chocolate” chips
2 teaspoons shortening
In large mixer bowl, beat brown sugar and butter until creamy, about 3 minutes. Add egg, ginger, cinnamon and cloves; beat until light and fluffy. Add biscuit and baking mix, beating on low speed to combine. Chill dough for at least 1 hour.
On surface dusted with additional biscuit and baking mix, roll out half of dough to 1/8-inch thickness. With cookie cutter, cut out football shapes (or other shapes as desired). Place 1 inch apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 10 to 12 minutes or until tops are no longer moist. Remove from cookie sheet to wire rack to cool. Repeat with remaining dough.
To decorate, place white chocolate chips and shortening in heavy-duty resealable plastic bag; microwave on medium for 3 to 4 minutes, massaging bag every minute, or until chips are melted. Cut off tip of one corner of bag. Pipe melted white chocolate onto cookies to resemble laces on footballs. Makes 4 to 5 dozen cookies, depending on size of cutter.
Note: To make sandwich cookies, spread additional melted white chocolate on top of cookie. Top with another cookie. Decorate as directed above.
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