I’ve mentioned recently that two of my boys play football. One of them (Dominic, 10 years) is done for the season, so the coaches hosted an end of season party for the team. I decided to make football jersey shaped cookies, and to go a bit further, thought I would finally try my hand at decorating with Royal Icing.
My other football son (T.J., 12 years) is still playing. In fact, as I type this (which won’t be when this posts by the way) he is at practice. See T.J.’s team won their playoff game over the weekend, giving them the title of Division Champs! Go Bulldogs! WOOT! The “Super Bowl” game will be played this weekend and we can’t wait! Totally psyched!
Since I was making cookies for Dominic’s team, I doubled up the batch and made them for T.J.’s team too. It worked out great, I handed them out right after they won the Division Champ title, so they were very pumped and these were a nice treat to go home with.
I decorated Dominic’s with a few different colors, while T.J. wanted his to be white to match their actual jerseys. I also made some footballs and helmets for the coaches and flags for the team moms.
Then it was time to pipe on the numbers etc. This was my first time, so I was pretty happy with the results, even if they weren’t perfect.
I can see a LOT of cookies in my future. This is a dangerous mix of cooking (this blog) and crafting (my craft blog), so I am certain these will not be the last decorated cookie to cross these pages. :) I’m already totally excited about making some Thanksgiving cookies!
Get Leslie’s cookie and icing recipe here
To end this post, I want to celebrate my two youngest boys. Dominic and T. J., I’m so proud of you boys. You are dedicated sport nuts and great team mates. Good sports and all around rockin’ kids. I love you both. :)
- 1 cup butter softened
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoon almond or vanilla extract or a mix of both
- 3 cups ap flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 oz 3/4 cup warm water
- 5 Tablespoons Meringue Powder
- 1 teaspoon cream of tarter
- 2 1/4 pounds powdered sugar
- Preheat oven to 350 30 minutes before baking the cookies
- Cream the butter and sugar until light and fluffy.
- Add in the eggs and the extract and beat to incorporate.
- In a separate bowl sift together the flour, baking powder and salt.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Divide the dough into 2 portions and roll to 3/8? thick in between 2 sheets of parchment paper and chill in the fridge for 2 hours.
- Remove the dough and cut your desired shape. Place the formed cookies back in the fridge for 10-15 minutes. Take the scraps and re roll them to 3/8? in the parchment paper and re chill before cutting out again.
- Bake your cookies on an ungreased cookie sheet for 8-12 minutes depending on the thickness of your cookie.
- Cool on cookie sheet for 2 minutes before removing to a cooling rack.
- Cool completely before icing.
- If your meringue powder does not have any vanilla flavor in it, you can add a teaspoon of CLEAR vanilla.
- In a mixer bowl, pour the warm water and the meringue powder in and whisk for about 30 seconds until frothy.
- Add the cream of tarter and whisk for another 30 seconds.
- Pour all of the sugar in at once and place on the mixer.
- Using your paddle attachment, on the lowest speed, mix slowly for 10 full minutes.
- Icing will be thick and creamy.(like Elmers Glue)
- Cover the bowl the a damp cloth to prevent drying and crusting.
- If you find the icing too thick, you can thin it by adding in water by the Tablespoon.
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