Show off your team’s color at your tailgate with these colorful team spirit cookies.
Line 3 large baking sheets with parchment paper, and set aside.
Add eggs, 1 at a time, beating on medium speed until just combined, about 30 seconds.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Beat in 1 1/2 teaspoons of the vanilla and almond extract, if desired.
Scoop dough by 2-tablespoon portions; space 2 inches apart on prepared baking sheets.
(If dough is too sticky to scoop, chill for 30 minutes.)
Place remaining 1/3 cup granulated sugar in a medium bowl.
Roll each dough portion into a ball, and then roll in sugar.
Return to prepared baking sheets.
Bake until light golden brown around edges, 9 to 12 minutes, rotating pans halfway through bake time.
Remove and let cool on pans 5 minutes.
Transfer cookies to wire racks; let cool completely, about 20 minutes.
Gradually add powdered sugar, and beat until smooth, 2 to 3 minutes.
Add meringue powder, milk, and remaining 1 1/2 teaspoons vanilla and 1 teaspoon salt.
Beat until smooth, about 1 minute.
Spoon about 1 tablespoon of the frosting onto each cookie, and smooth with an offset spatula.
Decorate cookies with desired sprinkles.
Let frosting set 1 hour before serving.
