Chocolate Shortbread Footballs
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Unsalted Butter1 cup
Granulated Sugar1.5 cups
All-Purpose Flour (sifted)3 cup
Cocoa (sifted)1 cup
Mascarpone1 tbsp
Egg WhiteDirections:
1
Cream together the butter and sugar for 5 minutes
2
Add the cocoa and flour and mix together well until it combines
3
Allow to rest for 1 hour, covered in plastic
4
Preheat oven to 350 degrees F
5
With a rolling pin, roll the dough to 1/4-inch thickness and with a cookie cutter shaped like a football, cut the dough into footballs
6
Place on parchment paper on cookie sheet and bake for 10 minutes
7
Turn the sheet and bake another 5 minutes
8
Allow to cool
9
Mix together the mascarpone and 2 tablespoons of confectioners' sugar until well blended
10
Spread a little of this mixture on 1 football and top with a second football to make a sandwich
11
Continue spreading the mixture until all cookies are used
12
To make the royal icing, combine the 1 cup of confectioners' sugar with the egg white
13
Mix until the consistency is very smooth
14
Pour icing into a piping bag fitted with a round #1 tip
15
Pipe a football lace design on the cookies
16
Let dry
17
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell