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Santa Hat Cookies

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 48
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These Santa hats are impressively easy and sure to be a hit at your holiday party.
Oct 11, 2017
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Ingredients

  • 1 pkg Pillsbury™ Refrigerated Sugar Cookies
  • 1/4 cup all-purpose flour
  • 1 jar (198 g) marshmallow creme (about 1 1/2 cups)
  • 1 cup butter, softened
  • 2 1/2 cups icing sugar
  • 1/2 teaspoon red gel food colour
  • 48 miniature marshmallows
  • White candy sprinkles

Steps

  • 1
    Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 48(1/2-inch) balls. Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from baking sheets to cooling rack. Cool completely, about 5 minutes.
  • 2
    To make frosting, in large bowl, beat marshmallow crème and softened butter with electric mixer on medium speed until blended. Beat in icing sugar until fluffy. Add food colour, and beat until well combined.
  • 3
    Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
  • 4
    Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.

Expert Tips

  • Tip 1
    Try using sweetened shredded coconut or shaved white chocolate in place of the sprinkles.

Nutrition Information

No nutrition information available for this recipe
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