Directions

1. Combine the cookie dough with the ¼ cup of flour, mix thoroughly. Form into a ball and place in the refrigerator for 30 minutes. Roll out the dough to a thickness of ¼ inch and use a 2-inch circular cookie cutter to cut out circles. Make football shapes as shown.
   
2. Bake in a 350 degree oven for 10 to 12 minutes until lightly golden on the bottoms. Let them cool completely.
   
3. Combine half of the white cookie icing with cocoa powder.
   
4. Mix until you reach the desired shade of brown for your footballs.
   
5. Put half of your brown cookie icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned; when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles. (You'll use the cookie icing to pipe outlines onto your cookies. Use the flood icing to fill outlined areas.)
6. With the brown cookie icing, pipe outlines around the edges of your cookies and let them dry.
   
7. Use the flood icing to completely fill the outlined area. Use toothpicks to spread the icing and pop any air bubbles.
   
8. Let dry completely.
   
9. With the white icing, pipe small dots onto a sheet of parchment paper and let dry.
   
10. When they’re dry, use a green edible ink marker to draw pupils. These will be the eyes.
    
11. Attach the eyes to the cookies with icing.
    
12. Pipe white lines on the ends of the footballs.
    
13. Color the remaining white icing green with green food coloring.
    
14. Pipe the faces on your cookies.