Linkie’s Football Cookie with Cranberry Cream Cheese Filling
2016-02-03 15:20:44
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Cookie
- 1 cup Light Brown Sugar
- 1 ½ stick Butter
- 1 egg
- 1 ¾ cup Flour
- ¾ tsp. Baking Powder
- Pinch of Salt
- ½ tsp. Lemon Extract
- 1 tsp. Lemon Zest
- 2 ½ cups Pecans (chopped finely)
- Dark Chocolate for dipping
- White chocolate for piping laces
Icing
- 4 oz. Cream Cheese
- 2 sticks Butter
- ½ cup Shortening
- 2 lb. Powdered Sugar
- 3 tbsp. water or milk
- 1 tbsp. Lemon Extract
- 1 ¼ cup Craisins (chopped very finely)
Cookies
- Preheat oven to 375 F.
- In a large mixing bowl, cream the butter and sugar together.
- Add egg, lemon extract and lemon zest. Beat well.
- Add sifted flour, baking powder, and salt. Beat well.
- Add pecans and beat until incorporated.
- Place dough into a zip lock bag. Cut the one corner of the bag off (about 1” cut off). Pipe dough onto ungreased cookie sheet about 2 “logs. With fingertips, flatten dough and shape into football shapes OR flatten dough and use a football cookie cutter and press down on dough, remove the excess dough.
- Bake for 10-12 minutes or until lightly brown around edges.
- Cool and then assemble by filling with icing and pressing two cookies together.
- Dip half way in tempered dark chocolate or chocolate melts.
- Pipe laces on with white chocolate.
Icing
- Cream butter, cream cheese, and shortening together.
- Add powdered sugar and water/milk, and then beat until smooth.
- Add extract and craisins. Beat until well incorporated.
- Place in a piping bag or zip lock bag and pipe onto cookies.
Notes
- © Copyright 2015, Linkie Marais LinkieMarais.com @LinkieMarais
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/