Ingredients
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/8
teaspoon salt
24
whole blanched almonds
1/2
cup powdered sugar
1 1/2
to 3 teaspoons water
Preparation
Heat oven to 350°F. In large bowl, mix brown sugar, butter and vanilla until smooth. Stir in flour, cinnamon and salt until dough holds together.
Shape dough by scant tablespoonfuls around almonds to form football shapes. On ungreased cookie sheet, place shapes about 1 inch apart.
Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely.
In small bowl, mix powdered sugar and just enough water to make mixture that can be piped from decorating bag. Place glaze in decorating bag fitted with number 3 writing tip. With tip, make football laces on cookies.
