PREHEAT oven to 350°F.

LINE cookie sheet with Reynolds Wrap Aluminum Foil. Working with half of dough at a time, roll out dough on a well-floured surface to 1/4–inch thickness. Using a 5–inch football cookie cutter, cut out cookies; place on foil-lined cookie sheet.

COMBINE sugar, cocoa and cinnamon in a small cup; mix well. Using fine sieve, sprinkle cookies with cocoa mixture.

BAKE cookies until the edges begin to brown, 7 to 9 minutes. Remove from oven; cool.

MELT white morsels following package directions. Pour into a recloseable plastic bag. Snip one corner from bag. Use to pipe melted white morsels onto cookies to make football design.

WRAP each cookie in team or school colors using plastic wrap; tie opposite ends with ribbons./span

Number of Servings: 12

Nutrition Information:
(Per Serving)

calories		274
grams fat		13
milligrams cholesterol		14
milligrams sodium		214
grams carbohydrates		37
grams protein		2