Football Sugar Cookies

COMBINE flour, baking powder and salt in large bowl; set aside.

BEAT butter and sugar with electric mixer until fluffy, about three minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

WRAP dough in Reynolds Kitchens^® Parchment Paper and place in plastic slider bag. Refrigerate until chilled, about one hour.

PREHEAT oven to 350°F. Line cookie sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat^® Dispensing; set aside.

ROLL out dough to 1/8-inch thickness between 2 lightly floured sheets of parchment paper. CUT dough with a football shaped cookie cutter or your favorite 2-inch cookie cutter. PLACE dough on parchment-lined cookie sheets.

BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide Reynolds Kitchens^® Parchment Paper and cookies onto a cooling rack. Cool completely.

MIX powdered sugar, meringue powder, water, and extract in bowl of electric mixer and beat on low until combined. Scrape down sides, then beat 5 minutes until mixture is glossy and thick. Remove 3/4 cup, cover to prevent drying and set aside. Add cocoa powder to icing in bowl and beat on low until combined, then beat on high, 1 minute, adding additional water, one teaspoon at a time, to thin if necessary. SPREAD chocolate icing on footballs and allow to dry completely. Pipe reserved white frosting laces onto footballs and set aside until icing hardens.

STORE cookies in tightly cover container up to 5 days. STORE unused icing in air-tight containers and refrigerate for up to a week. Beat to thicken or add water to thin.