Woo Pig Sooie!

I finally think I've perfected red icing. It took years for me to figure out how to make the icing bright red, not pink. Luckily for you, I've come to share the secret.

I made these cookies for Arkansas' first football game against Missouri State. We beat them 48-10 - not too shabby. This weekend we take on the University of Georgia in Fayetteville and a big THANK YOU to Sarah for getting us tickets, so Ben and I will be there to cheer on the Hogs!

Like many times before, I used my favorite cookie and icing recipe from this blog post. After I cut the razorbacks out and put them on the cookie sheet, I stuck them in the refrigerator for about 10 minutes before baking them. This way the dough can harden a little bit so the details of the cookies show up better. I cooked them for about 6 minutes each. As soon as their little snouts started to get brown I took them out.

As I mentioned in one of my first posts, I purchased the Razorback cookie cutter from Eggshells Kitchen Co. in Little Rock. They are handmade by a man in Arkansas (pretty neat). For all of the Arkansas Razorback fans out there that have been searching for razorback cookies cutters, you can order it from Eggshells online. Here's the direct website!

Ok ok ok, I promised the secret to real red icing, so here it is. After trying all sorts of red dye, I finally stumbled upon Wilton's icing gel. This works like magic! I can't wait to use it to make Christmas cookies! I just gradually added a little bit until I got the color I wanted, which was Razorback Red, of course.*

If anyone needs any Razorback cookies made for their tailgate, just let me know, because I love making these! I also have a football helmet cookie cutter which makes HUGE cookies!

*http://www.wilton.com/store/images/site_images/610-998_m2.jpg