Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg (50g approx.)
  • 1 teaspoon (5ml) vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ¼ teaspoon (1g) salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons (45ml) meringue powder
  • ½ cup (120ml) warm water
  • 1 teaspoon (5ml) vanilla extract
  • Brown food coloring (gel or liquid)
  • White food coloring (gel or liquid)

Instructions:

  1. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add dry ingredients, mixing until just combined.
  2. Form dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  3. Roll out dough on a lightly floured surface to about ¼ inch thickness. Cut out football shapes with cookie cutter.
  4. Place cookies on prepared baking sheets. Bake at 375°F (190°C) for 8-12 minutes, or until edges are lightly golden brown.
  5. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  6. Beat powdered sugar, meringue powder, water, and vanilla until stiff peaks form. Divide icing.
  7. Tint one portion of icing brown for the football base and leave the other white for the laces.
  8. Outline and flood the cookies with brown icing. Let dry completely. Pipe white icing on top to create the football laces and seams.
  9. Allow the icing to dry completely before serving or storing.