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Preheat oven to 350° F. Line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl.
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In the bowl of an electric mixer, cream together the butter, sugar, and vanilla.
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Add the flour and beat just until combined.
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Use a small (1 tablespoon) scoop to portion the dough. Roll each portion into a ball and roll the dough ball in the nonpareil sprinkles to cover completely.
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Place the sprinkle coated dough balls on the prepared baking sheet about two inches apart.
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Refrigerate the baking sheet of dough balls for about 10 minutes.
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Remove from the refrigerator and bake for 10-12 minutes.
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While the cookies are baking, place the chocolate footballs in the freezer. Chilling the chocolate will keep it from quickly melting when placed on the hot cookies.
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Remove the cookies from the oven and allow to cool for about 2 minutes. The top of the cookies will still be light and the bottom should be just turning golden.
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Take the chocolate footballs out of the freezer and gently press one onto each cookie.
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Transfer the cookies onto a cutting board or platter and refrigerate for 20-30 minutes to keep the chocolate from melting while the cookie cools.
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When the cookies are cool and the chocolate is firm, store the cookies at room temperature in an airtight container for up to two weeks.