Goalpost Cookies

READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    roll refrigerated sugar cookie dough (16.5 ounces)
  • 2
    cups white chocolate (candy melts)
  • 1
    tablespoon coconut oil
  • 1
    cup rainbow nonpareils
  • 1
    (4 1/4 ounce) package green decorating icing
  • 10
    white taffy candies (i.e. Airheads)
  • 12
    white lollipop sticks (8 inches each)
  • 12
    almonds
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DIRECTIONS

  • Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
  • Roll out the cookie dough to about ½ inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
  • Punch out 12 rounds with a 2 ½ inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet.
  • Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
  • Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
  • Holding the base of the cookie (not the stick), dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry.
  • Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry.
  • Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
  • Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost.
  • Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.
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