Cinnamon Footballs Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
24 (about) whole blanched almonds
Decorating Glaze -- (recipe follows)
DECORATING GLAZE
1/2 cup powdered sugar
1 1/2 teaspoons water (1 1/2 to 3 teaspoons)
Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
Shape dough by scant tablespoonfuls around almonds to form football
shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.
DECORATING GLAZE:
Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.
Cinnamon Twists
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons vanilla
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir cinnamon into one half.
Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch
rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet to wire rack.
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