CHOCOLATE CINNAMON FOOTBALL COOKIES 1 package (18 oz.) refrigerated sugar cookie dough 2 tablespoons sugar 1 tablespoon unsweetened cocoa 1/2 teaspoon ground cinnamon 1/2 cup premier white morsels, melted Preheat oven to 350 degrees F. Line cookie sheet with Reynolds wrap aluminum foil. Working with half of dough at a time, roll out dough on a well-floured surface to 1/4-inch thickness. Using a 5-inch football cookie cutter, cut out cookies; place on foil-lined cookie sheet. Combine sugar, cocoa and cinnamon in a small cup; mix well. Using fine sieve, sprinkle cookies with cocoa mixture. Bake cookies until the edges begin to brown, 7 to 9 minutes. Remove from oven; cool. Melt white morsels following package directions. Pour into a recloseable plastic bag. Snip one corner from bag. Use to pipe melted white morsels onto cooled cookies to make football design. Wrap each cookie in team or school colors using plastic wrap; tie opposite ends with ribbon. Makes 12 Source: Reynolds Kitchens
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