Believe it or not, my husband doesn’t like sweets. If I ever find a way to make cookies taste like tabasco sauce, I’m sure he’ll eat them all before they even get the chance to cool but for now I’m settling for making him happy with a special set of his favorite no-so-sweet butter cookies.
Here’s how you can make your own.
Start with any basic butter cookie recipe. This is mine:
Ingredients: 2 sticks of real unsalted butter, room temperature (if you use margarine, the taste will change); .5 cup of granulated sugar; 3 teaspoons of milk; 1.5 teaspoons of pure vanilla extract; 2.25 cups of flour; brown gel food coloring; white food coloring (optional)
Preparation: cream the butter, sugar, milk, and vanilla until the texture of the mixture is soft and smooth. Slowly add flour until dough forms. It should be soft but not stick to your hands when you touch it.
To make the footballs first set aside about two tablespoons of the dough and save for later. Use the brown gel color to die the remaining dough. Then take the dough you set aside and die it white. This is optional because the dough is already a tan-ish yellow color which looks fine but I already own white gel color so why not use it?
Roll out the dough and place it in the freezer for about ten minutes or until firm. Once the dough is firm use a cookie cutter to make the footballs.
Carefully roll out small strips to form the threads on the football. They don’t have to be perfect just get the general shape.
Bake the cookies for 15-18 minutes at 325 degrees.
…and just like that, ta da!