|My friend Adriana and myself with the new Frank Thomas statue|
Anyway, I was so excited about the game and I found the cutest baseball hat cookie cutter, so you know I made cookies for tailgating, check these out:
They turned out so cute! I found little sprinkles to put on the top for the white buttons. I had so much fun making these. I'm defiantly leaning toward going back to school to be a pastry chef. I wasn't sure, but after these I realized that this might be for me, (as a career). Everyone loved these cookies, much to my relief. They're supposed to be a lot darker, but you have to mix in the back gel in by hand, and I had a lot of trouble with that. Next time I'll figure it out. I got the baseball cookie cutter for a dollar at Sur La Table, and the frosting i used was actually leftover frosting from my Funfetti Cookie Sandwiches.
The recipe for the cookies is from Amandeleine.
Chocolate Cut-out Cookies
2 1/2 cups flour
1/2 cup dutch-process cocoa, (natural is ok)
1 teaspoon instant espresso powder
1/2 teaspoon coarse salt
1 cup butter
1 cup sugar
1 teaspoon vanilla
black gel food coloring
Preheat oven to 350.
Line baking sheets with parchment paper.
Whisk together the flour, cocoa, espresso powder and salt; set aside.
Cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
In three additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.
Work in food coloring with your hands to desired darkness.
Refrigerate dough for 30 minuets.
Roll the dough on a lightly floured and cocoa-ed surface.
Cut the cookies with your cookie cutter.
Freeze cut cookies for five minutes.
Bake 8 minutes, let cool completely.