Walnut Football Cookies

Total Time:
3 hr 45 min
Prep:
45 min
Inactive:
2 hr 40 min
Cook:
20 min

Yield:
about 16 cookies, depending on the size of your cutter
Level:
Intermediate

Ingredients
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 cup ground walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup confectioners' sugar
  • 1 tablespoon plus 2 teaspoons orange liqueur, such as Grand Marnier
  • 1/2 teaspoon orange zest (from 1/2 orange)
Directions
Watch how to make this recipe.
  • Special equipment: a football-shaped cookie cutter and a piping bag fitted with a narrow, round tip

  • In a medium bowl, whisk together the flour, walnuts, cinnamon, allspice and salt. Set aside.

  • Using a hand mixer, beat the butter and brown sugar together in a large bowl on medium- high speed, scrapping down the sides with a rubber spatula as needed, until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat an additional minute.

  • Reduce the speed to low and add the flour in 3 batches, beating 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 and up to overnight.

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

  • Dust the counter and dough with flour and roll the chilled dough to 1/4 inch thick. Using a football-shaped cookie cutter, cut the dough into footballs and place on the prepared baking sheet, leaving about 1 inch between each cookie. Bake until firm to the touch and starting to get a whisper of golden brown around the edges, about 20 minutes. Allow the cookies to cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

  • Meanwhile, in a medium bowl, whisk together the confectioners' sugar, orange liqueur and orange zest. Spoon the mixture into a piping bag fitted with a narrow, round tip. When the cookies are completely cool, pipe lacing on the footballs. Allow them to set up completely before serving. Store in an airtight container to prevent drying out.


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    This recipe is featured in:

    The Best Sweets Recipes