Cinnamon Football Cookies Food

CINNAMON PULL-APART FOOTBALL

Steps:

• Preheat the oven to 325 degrees F and spray a 12-by-7.75-by-3-inch football-shaped baking pan with nonstick spray.
• Cut the cinnamon rolls into quarters and spread the pieces in an even layer across the inside of the prepared pan, overlapping the ends slightly. Reserve one of the icing packets.
• Bake, rotating halfway through, until golden brown, crispy and cooked through, about 30 minutes. (If the top browns too quickly, tent with aluminum foil until the cinnamon roll pieces are baked through.) Let cool 30 minutes.
• Meanwhile, pour the icing packet into a small mixing bowl. Slowly add the confectioners' sugar, stirring constantly, until the icing is smooth and has the consistency of toothpaste. Place the icing in a piping bag or a resealable plastic bag.
• Invert the football onto a serving platter. Snip the tip of the piping bag and use the icing to draw laces on the football. Add a thick horizontal stripe on each end of the football to complete the design.

CINNAMON FOOTBALL COOKIES

Steps:

• 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.
• Shape dough by scant tablespoonfuls around almonds to form football shapes. On ungreased cookie sheet, place shapes about 1 inch apart.
• Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely.
• 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.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.