Family Tested & Approved
butter, room temperature
SALTED CARAMEL BUTTERCREAM
unsalted butter, softened
melted white chocolate for decoration
In a bowl, whisk the flour, salt, and baking powder together.
In another bowl, beat together the butter, sugar, eggs, and vanilla until combined.
Add the cocoa powder slowly to the butter mixture. Then slowly add the flour mixture until a dough forms.
Roll dough into a log and wrap in plastic. Place dough in refrigerator for 1 hour or overnight.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Roll out cookie dough to 1/4-inch thickness. To make football shapes, use the largest Wilton Oval Fondant cutter and cut as many shapes as possible.
Bake for 7-8 minutes depending on thickness and shape or until the edges are firm. Cool on pan for a few minutes then move to a wire cooling rack to cool completely before frosting.
In a small saucepan, put the water and sugar over medium-low heat. Measure cream and vanilla to have to ready to use when needed.
Continuously stir the sugar/water mixture until it turns golden. Once it turns golden, remove it from the heat so that it won't scorch.
Slowly add the cream and vanilla to the melted sugar. It will bubble and splatter, so mix slowly and carefully. Once fully mixed, set aside to cool completely.
For the Salted Caramel Buttercream:
Beat the butter and sugar together until it is creamy.
Add vanilla and sea salt and mix until incorporated.
Add about 1/2 of the caramel sauce to the buttercream and throughly mix.
To assemble the cookies, add the desired amount of buttercream to one side of a cookie and top with another cookie. Add football details with melted white chocolate.