I love sports, including football. I’m looking forward to cheering on my team, the Denver Broncos. I might be a Minnesota girl, but my cousin Daniel is a huge Broncos fan, and after years of watching sports together, coupled with too many heart-breaking losses for the Minnesota Vikings, I finally converted to the Orange Side. Even though the Broncos are my team, the Carolina Panthers have had a great season, and they are definitely a fun team to watch. It should be a great game!
Sports fan or not, everyone can agree that Super Bowl snacks are one of the important parts of the evening. In preparation, I’ve baked up special treats for the big game- Super Bowl cookies for each team. There’s no need to pick a side- these cookies are delicious for everyone.
Orange Crush Swirls
These cookies are a variation of my spiral cookie recipe. I used 1/2 teaspoon orange extract in the flavored dough and dyed the vanilla dough blue. Blue decorating sugar finishes the cookies perfectly!
Dipped in chocolate and decorated with touch of blue, these cookies will fit right in with the black jerseys the Panthers have chosen for Super Bowl 50. This shortbread is almond flavored with bits of toasted almonds, definitely not your standard shortbread!
To make Panther Shortbread, follow the recipe for Almond Shortbread below. Dip cookies in melted chocolate, top with blue sugar or sprinkles.
- 1 cup butter, room temperature
- 1/2 cup white sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/4 cup toasted almonds (optional)
- 1 cup chocolate chips (optional)
- Sprinkles (optional)
- In large bowl, cream butter, sugar, almond extract and vanilla until smooth.
- Add flour, mixing until well combined and smooth.
- Chop toasted almonds into small pieces, and add to dough, mixing until well combined.
- Turn out dough onto waxed paper and shape into a log.
- Refrigerate for 2 hours, or until firm (dough may be kept for up to 3 days, as long as all ends are covered and no dough is exposed).
- Slice dough into 1/4 inch cookies.
- Place cookies 1 inch apart on a lined cookie sheet (I prefer my Silpat or parchment paper)
- Bake for 25-30 minutes at 300 degrees F, or until golden around the edges.
- Cool completely on a wire rack.
- For chocolated dipped cookies, melt chocolate chips in a small microwavable bowl. Microwave for 60-90 seconds, or until chocolate is melted, and stir until smooth.
- Dip half of each cooled cookie in the chocolate.
- Place on waxed paper until cool.
- (Optional) Sprinkle colored sugar, additional almonds, or sprinkles on chocolate while still warm.
- Refrigerate until chocolate is set.