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| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon ground cinnamon |
| 1/8 | teaspoon salt |
| 24 | whole blanched almonds |
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| 1/2 | cup powdered sugar |
| 1 1/2 | to 3 teaspoons water |
| 1. | 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. |
| 2. | Shape dough by scant tablespoonfuls around almonds to form football shapes. On ungreased cookie sheet, place shapes about 1 inch apart. |
| 3. | Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely. |
| 4. | 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. |
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| What better treat to have at a Super Bowl party? Serve these cookies in a football helmet lined with plastic wrap and cloth napkins. |
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| To make Cinnamon Basketball Cookies, use pitted dates for the almonds. Cut dates crosswise in half; mold dough around date half into basketball shape. Decorate with stripes. |
Nutrition Information:
100 ( 45 ); 5 g ( 2 g); 10 mg; 40 mg; 13 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1 ; 1/2