CHOCOLATE SHORTBREAD FOOTBALLS
- 1 1 1cup CUP_USVolumeunsalted butter
- 1/2 .5 .5cup CUP_USVolumegranulated sugar
- 1 1/2 1.5 1.5cups CUP_USVolumesifted all-purpose flour
- 3/4 .75 .75cup CUP_USVolumecocoa, sifted
- 1 1 1cup CUP_USVolumeMascarpone
- 2 2 2tablespoons TABLESPOON_USVolumeconfectioner's sugar
- 1 1 1cup CUP_USVolumesifted confectioner's sugar
- 1 1 1tablespoon TABLESPOON_USVolumeegg white
- Cream together the butter and sugar for 5 minutes. Add the cocoa and flour and mix together well until it combines. Allow to rest for 1 hour, covered in plastic.
- Preheat oven to 350 degrees F.
- 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. Place on parchment paper on cookie sheet and bake for 10 minutes. Turn the sheet and bake another 5 minutes. Allow to cool.
- Mix together the mascarpone and 2 tablespoons of confectioner's sugar until well blended. Spread a little of this mixture on one football and top with a second football to make a sandwich. Continue spreading the mixture until all cookies are used.
To make the royal icing, combine the 1 cup of confectioner's sugar with the egg white. Mix until the consistency is very smooth. Pour icing into a piping bag fitted with a round #1 tip. Pipe a football lace design on the cookies. Let dry.
Raw Egg Warning
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell."
ABOUT THIS RECIPE