This recipe simply tastes like fall making it perfect for a game day treat. Enjoy them either at the stadium or in the comfort of your own home.
Technique tip: Refrigerating the dough makes it much easier to work with without having to add too much excess flour.
Swap option: Ground almonds would work here as well. And you could use almond extract to really amp up the nutty flavor.
- 2¼ cups flour
- 1 cup ground walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon allspice
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup powdered sugar
- 1 tablespoon plus 2 teaspoons orange liquor, such as Grand Marnier
- 1/2 teaspoon orange zest (from 1/2 orange)
For the cookies:
1. In a medium bowl, whisk together the flour, nuts, cinnamon, salt and all spice. Set aside.
2. Using a hand mixer beat the butter and sugar together on medium high speed in a large bowl until light and fluffy, scrapping down the sides with a rubber spatula as needed, about 3 minutes. Add the extract and the egg and beat an additional minute.
3. Add the flour in 3 batches beating on low speed until the flour is just combined. Place the dough on a large piece of plastic wrap and pat it into a round disk. Refrigerate the dough for at least 2 hours or up until overnight.
4. Preheat the oven to 350°F. Line a straight sided baking sheet with parchment paper.
5. Dust the work surface and dough with flour and roll the chilled dough to 1/4-inch thickness. Using a football shaped cookie cutter, cut the dough into footballs and place on the prepared pan leaving about an inch between each cookie.
6. Place the tray in the preheated oven and bake for approximately 20 minutes or until firm to the touch and starting to get a whisper of golden brown around the edges. Allow the cookies to cool for 5 minutes on the tray and then remove to a wire rack to cool completely.
For the icing:
Meanwhile, in a medium bowl, whisk together the powdered sugar and orange liquor and orange zest. Spoon the mixture into a piping bag fitted with a narrow, round tip.
When the cookies are completely cool, pipe the lacing on the footballs. Allow them to set up completely before serving. Store in an airtight container to prevent drying out.