To me, September is the start of College Football. In our house, the only football that matters is Florida State football.
I started with the sugar cookie recipe, provided by September's host, Mandy of What the Fruitcake? I wasn't initially thrilled with the sugar cookie recipe, the dough seemed dry and had an average flavor. After I made the dough, I chilled it before rolling. I then rolled the dough, a handful at a time, to a thickness slightly less than ¼ inch.
I wanted my cookies to be a very specific spearhead shape, and since that isn't a cookie cutter you can get, I made a stencil. First, I printed the image, carefully cut it out, and then traced it onto a thick cardstock-type of paper. I carefully cut the shape out, and had my own cookie stencil. With a paring knife, I carefully cut around the stencil on the cookie dough. Once I cut as many cookies into the dough, I tore excess cookie dough from the cookies, and then transferred the cookies to a cookie sheet to chill in the freezer until firm.
Once the cookies were firm, I took them out of the freezer, arranged on cookie sheets, and baked. I was very pleased with how the cookies cake out of the oven, in the same shape, this changed my mind on the cookie recipe. My usually sugar cookie recipe wouldn't have kept the shape and sharp edges as well.
Cookies were baked, cooled, taken off the cookie sheets and transferred to baking rack. As the cookies were cooling completely, I made royal icing. Using thicker royal icing for outlining, I outlined the cookies in black. Let the outline dry overnight, then I thinned the icing and filled the cookies, in garnet, gold and white. While the large white and garnet sections were still wet, I dipped a toothpick in the alternating color to make streaks of color on the spearhead.