I wanted to make football shaped cookies for the Superbowl. The only problem? I didn't have a football-shaped cookie cutter. I went into a store or two looking for one, but they were sold out. So I decided I needed to head to my baking store looking for one, but with their hours, it would be difficult to work it out.
So, the Wednesday before the Superbowl, I finally got my hands on a football cookie cutter. And helmet, pennant, and jersey ones, too, but I'm saving them for later. Honestly, at that time I didn't even know what I was doing for the Superbowl, but at least at that point I knew I'd be able to bring some football cookies :)
I decided to try a new cookie recipe, too, because I was intrigued by it for two reasons. First off, it used almond extract. Yum! Then, it used powdered sugar instead of granulated. My interest was piqued! The almond flavor was faint but I really enjoyed it. Despite the recipe saying so, I didn't really notice a change in the texture with the powdered sugar. These were really tasty!
I wanted to ice them with royal icing, but with the still-busted Kitchen-Aid, it was going to be really hard to make the icing. Then I thought about covering them in chocolate and piping the laces on in white chocolate, but I figured that those would end up being too similar to the chocolate football lollipops I made. Someone had suggested covering them in fondant, so on my second run to the baking store in one week, I picked up some colored rolled fondant for the cookies. I scored the fondant with a toothpick and then covered over it with a little bit of white chocolate for the laces. (I also think they'd be great with royal icing,)
Almond Flavored Sugar Cookies
1 1/2 cups sifted powdered sugar (I even sifted it this time!)
1 cup unsalted butter, at room temperature
1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Preheat the oven to 375 degrees.
In a mixer or using a hand mixer, cream together powdered sugar and butter until light and fluffy.
Add egg, and almond and vanilla extracts, and mix until combined.
Sift together flour, baking soda, and cream of tartar.
Add flour mixture to sugar mixture, and mix until well combined.
Divide dough into two disc shapes, and wrap in plastic wrap.
Refrigerate for 15 minutes (or up to 3 days).
Roll out dough to 1/8-1/4" thick and cut into cookie shapes.
Place on lightly greased of silpat covered cookie sheet (I used a parchment lined cookie sheet, ungreased).
Bake for 7-8 minutes (my first batch took 7 minutes, the second were more golden and were only in for about 6 minutes).
Remove and cool on cookie sheet.
Frost with royal icing or cover with fondant.
(I adhered the fondant to the cookies with a little bit of water on the fondant, and then slight pressure to affix it to the cookie. Don't press too hard, the cookies with crack.)
Decorate with white chocolate "laces."