I scored a touchdown with these decadent peanut butter shortbread cookies, dipped in chocolate (okay, you can now roll your eyes at the cheesy metaphor)... the best thing is that no animals were harmed in the making of THESE game day footballs!
Makes about 18 cookies
3/4 C. brown sugar
3/4 C. Earth Balance buttery sticks
1/2 C. peanut butter
2 tsp. vanilla extract
2 C. all purpose flour
1 C. dark chocolate candy melts (vegan)
Cream softened margarine, sugar, peanut butter, and vanilla extract. Add the flour until well combined into a stiff dough. Roll into balls and shape into footballs by tapering the ends a bit. Place onto parchment lined or non-stick cookie sheet. Bake at 325 degrees for 12-15minutes or until bottoms are deep golden. Let cool before dipping.
Melt the chocolate as directed on the package in a microwave or double boiler. Carefully dip each cookie to coat the bottoms and place onto a cool, parchment lined cookie sheet. With a butter knife, draw the "football stitches" onto the cookies. Let harden before moving (placing them into a refrigerator makes this quicker).
Eat in moderation!