Hey kathrein! back with another sweet treat. Be that as it may, to begin with, how was everybody’s New Year? I’m headed toward a decent begin, broke my determination the clench hand day, so now I can get on with the year and not feel any weight. I sort of arranged it that way. Since it included these treats… Football Cookie Pies!
Truly, they’re football treat pies, not football whoopie pies
Kick that around. I thought you’d like it.
I’m almost certain they’ll score more than an additional point at your next diversion day hang out. What’s more, in the kitchen, they’re certain to score a touchdown since they are so natural to make.
Indeed, even on a heap up, they hold their shape.
In this way, here’s the diversion plan~
have had this football formed treat cutter for a considerable length of time. A long time. It is one of my top choices, however there are a few other football molded treat cutters that would work. Truth be told, any football formed treat cutter would work. Correct, any size, any shape!
Make your most loved sugar treat mixture or utilize the formula beneath.
Reveal the mixture and in light of the fact that I utilized the cutter with an engraving, I needed to utilize heaps of flour on my batter so the cutter wouldn’t stick.
Make sure to heat two football treats for every treat pie. After the treats are heated and cooled, turn one of the football treats over and start channeling buttercream icing (or illustrious icing) around the center of the treat.
Totally cover the whole treat with icing.
When the treat is canvassed in icing, press another football treat on top. Regardless of how you stack them, they’re a victor!
Football Cookie Pies
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated white sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
Preheat oven to 350 degrees F.
In a large bowl whisk together the flour, cocoa powder and baking powder.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Roll and cut football shaped cookies, bake 7 – 9 minutes.