Directions

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm.
• Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a football-shaped cookie cutter. Place cutouts 1 in. apart on a parchment lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• For icing, in a small bowl, combine the confectioners' sugar, milk, meringue powder and vanilla extract; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form; add additional milk as needed to achieve desired consistency. Transfer a fourth of the icing to a separate bowl. Tint the larger amount of icing with brown food coloring. Pipe or spread brown icing on cooled cookies. Place white icing in a piping bag fitted with a narrow tip. Pipe lines on cookies to resemble a football. Let icing dry.