The Sweetest Political Footballs You'll Ever Taste

This is the award-winning cafeteria cookie that Elyria, Ohio's school district was informed no longer met the federal nutritional standards, and, if served to the students, would cost them their federal funding. (I found the recipe and the pic their local newspaper ran on the subject, and I would usually, enthusiastically, send people to the source, but I found the site had an annoying "answer this survey or share on social media to continue reading" block, so I'm sharing the recipe here, with full graphic).

Were I in their town, I'd make these cookies and sell them at every school event, as a big fund-raiser, in order to replace the cuts in federal support. And, I'd wager, that would earn me enough, in the first month of each school year, to make it really easy to tell Michelle Obama and her federal food fascists to drop dead.

The Elyria pink cookie

1/2 cup butter or margarine
1/2 cup Crisco
1 1/2 cup sugar
2 eggs
1/2 teaspoon baking soda
3 tablespoons sour cream
3 cups sifted flour
1/2 teaspoon salt

Mix butter (or margarine), Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and can then be used as drop dough, if desired. If too sticky, add more flour until it can be rolled  ¼-inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown.

FROSTING
1 pound of margarine or butter
6 cups of powdered sugar
1/8 cup of water
Red food coloring

Beat margarine or butter until soft and creamy. Sift powdered sugar and then beat into the margarine/butter a cup at a time until creamy. Beat in water and a few drops of food coloring until smooth. Will frost about 3 dozen cookies.