A tasty lucky charm
Pippa Raffel, Staff Writer
January 27, 2013
Let’s admit it: when it comes to sports, we are all a little superstitious. But, when it comes to our beloved San Francisco 49ers, we are far and beyond a little superstitious.
We all do what we can when it comes to helping the Niners secure their win, whether it’s wearing that special Willis jersey or shouting at the TV after a bogus call. And now, with just a couple days until San Francisco will be facing the Baltimore Ravens in the Super Bowl, I think I’ve created pretty lucky charm myself.
It was after all, after my family, friends, and I ate these, that Kaepernick led the red and gold to a close victory in last weekend’s game against the Atlanta Falcons.
Something chocolatey, crispy, and lucky? What more could be required in the perfect game day snack? So, get to work! Time to start prepping for the big game (even if you aren’t superstitious, you should still make these because they are cute and tasty).
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Cookies: Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
- Combine flour, cocoa, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes (you can do this for a couple days, if desired).
- Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with football-shaped cookie cutter or use a sharp knife to cut dough into football-shapes. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.
- Bake at 350° for about 6 minutes (it depends how big the footballs are) or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
- Once the cookies are cool, start the icing. Using an electric mixer, cream the butter and sugar, and slowly add the milk. Add the vanilla and beat just until light and fluffy.
- Place frosting in a plastic bag, push all of it into a corner, a cut of the smallest possible amount of the bag so frosting will still drizzle.
- With your make-do pastry bag, draw the laces onto the completely cooled football cookies.