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ROLO Football Cookies

Prep time:
Cook time:
Total time:
Servings: 18 cookies
Skill level: Intermediate

What you need


1 pkg (203 g) ROLO Mini
approx. 2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated
1 egg
1 tsp vanilla
94 slivered almonds

How to prepare


Using parchment paper or cardboard, cut out football-shaped template, about 4 inches (10 cm) long x 3 inches (7.5 cm) high. Set aside. 

Stir together 2 cups (500 mL) flour, baking powder and salt; set aside. Beat butter with sugar until fluffy; beat in egg and vanilla. Slowly add flour mixture, beating until fully incorporated. Divide dough into two portions; form into discs and wrap in plastic wrap. Refrigerate for at least 1 hour. 

Preheat oven to 350°F (180°C). On lightly floured surface or waxed paper, roll out dough into 1/4-inch (5 mm) thickness. Using template, cut out football shapes, rerolling scraps to make 18 footballs. Refrigerate for 15 minutes or until firm. (Use any leftover dough to make sugar cookies.) 

Transfer dough to parchment paper–lined baking sheets. Bake for 10 minutes; remove from oven and immediately place 5 ROLO Minis side by side lengthwise along centre of each football. Let stand for 5 minutes; lightly press 1 slivered almond, crosswise, into each Rolo Mini to resemble laces. Let cool completely.