Fabulous Filbert Football Cookies Aka Super Bowl Cookies
photo by Brenda.
- Ready In:
- 1 cup dark brown sugar, packed
- 1 cup butter (2 sticks) or 1 cup margarine, softened to room temperature (2 sticks)
- 1 large egg
- 1⁄2 teaspoon ground cinnamon
- 2 1⁄2 cups flour
- 1⁄3 cup baking cocoa
- 1⁄2 teaspoon baking soda
- 1 cup filberts, toasted and ground (hazelnuts)
- 1 cup white chocolate chips
- 2 teaspoons shortening
- In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes.
- Add egg and cinnamon; beat until light and fluffy.
- Add flour, cocoa and baking soda, beating on low speed to combine.
- Mix in ground nuts. Dough will be somewhat stiff.
- Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour.
- On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :).
- With cookie cutter, cut out football shapes.
- Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper.
- Using a knife, mark laces on 1/2 of the footballs. These will be the "tops".
- Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist.
- Remove from cookie sheets and place on wire racks to cool.
- Place white chocolate chips and shortening in a microwave safe dish; microwave on 50 percent power for 3 to 4 minutes, stirring every 30-45 seconds until the chips are melted.
- Fill pastry bag fitted with a tip to achieve a thin line with white chocolate mixture. Pipe melted white chocolate onto the back of an unmarked cookie; top with a cookie with laces marked on it to make a sandwich. Decorate the top by piping on additional melted white chocolate to resemble laces on football.
- Repeat with remaining cookies.
- Makes 2 to 3 dozen cookies, depending on size of cutter.
- I recommend doubling the white chocolate mixture so you can be a bit more generous with the filling. I make 1 batch per round of cookie dough.
- Based on a recipe from the National Pork Board :).
Questions & Replies
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A bit difficult to make compared to your average cookie, but so fun! The kids especially love them. A few notes: I made a mess because my white chocolate was too hot. After waiting for it to cook to the point that it wouldn't drip off a spoon, I was good to go. I also increased the cinnamon a bit and left out the nuts. And I doubled the white chocolate as suggested and used a knife to spread it. They turned out great.