Super Bowl Mm Cookies Food

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

FABULOUS FILBERT FOOTBALL COOKIES AKA SUPER BOWL COOKIES

Steps:

• In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes.
• Add egg and cinnamon; beat until light and fluffy.
• Add flour, cocoa and baking soda, beating on low speed to combine.
• Mix in ground nuts. Dough will be somewhat stiff.
• Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour.
• On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :).
• With cookie cutter, cut out football shapes.
• Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper.
• Using a knife, mark laces on 1/2 of the footballs. These will be the "tops".
• Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist.
• Remove from cookie sheets and place on wire racks to cool.
• Place white chocolate chips and shortening in a microwave safe dish; microwave on 50 percent power for 3 to 4 minutes, stirring every 30-45 seconds until the chips are melted.
• Fill pastry bag fitted with a tip to achieve a thin line with white chocolate mixture. Pipe melted white chocolate onto the back of an unmarked cookie; top with a cookie with laces marked on it to make a sandwich. Decorate the top by piping on additional melted white chocolate to resemble laces on football.
• Repeat with remaining cookies.
• Makes 2 to 3 dozen cookies, depending on size of cutter.
• I recommend doubling the white chocolate mixture so you can be a bit more generous with the filling. I make 1 batch per round of cookie dough.
• Based on a recipe from the National Pork Board :).