The ‘Super Bowl’ is a term that should be associated with the annual football game that determines who the champion is of the NFL. More often than not, however, it is thought of as one of the top ‘at-home’ party weekends of the year.
Since I am not a huge fan of football, I use it more as an excuse to host (or attend) a party with all of my friends, surrounded with delicious appetizers and intoxicating beverages. Annnnnd I get to sick back and watch all of the new commercials that cost bajillions of dollars to air for 0.2 seconds. What. A. Waste. Of. Money.
Although this all sounds fun and pleasurable, there is only one thing missing: dessert—it is the most important part after all.
After shoveling down mounds of taco dip, half a dozen buffalo wings, and spoonfuls of pasta salad, your guests won’t want to eat a heavy piece of cheesecake. Opt for something light and festive, like these Vanilla Almond Sugar Cookies with a glazed royal icing. Shaped as footballs, jerseys and matching helmets, these cookies can be decorated to complement your favorite team. If you’re short on time, check out my Super (Duper) Cupcake Cake and Cocoa Krispie Footballs from last year.
Vanilla Almond Sugar Cookies
Vanilla Almond Sugar Cookie Recipe by: Bake at 350
3 cups unbleached, all-purpose flour
2 teaspoon baking powder
1 cup sugar
2 sticks (salted) butter, cold
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Royal Icing
Icing Recipe by: Joy of Baking
2 large egg whites
2 teaspoons fresh lemon juice
3 cups powdered sugar, sifted
Vanilla Almond Sugar Cookie Recipe by: Bake at 350
(1) Preheat oven to 350° F
(2) Combine the flour and baking powder, set aside.
(3) Cream the sugar and butter. Add the egg and extracts and mix.
Icing Recipe by: Joy of Baking
(1) In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth.
(2) Separate into small bowls and use gel food coloring to obtain desired icing colors. Using a piping bag, outline the cookies a thicker royal icing (see notes below).
(3) Once outline is dry, go back and "flood" the cookies using a thinner icing (see notes below)
(4) Finalize cookies with details once the top coat has dried (about 2 hours)
(*) The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie.
(*) Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners’ sugar. Conversely, if the icing is too thick, add a little water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
(*)Check out the how-to video on Joy of Baking: Royal Icing Tested Recipe & Video