Pilgrim Hat Cookies Recipes

Steps:

• 1. Place fudge striped cookie face down.
• 2. Place some of the icing in a baggie and snip of the tip of the baggie.
• 3. Pipe icing around the hole in the center of the cookie. *Don't be stingy!!!
• 4. Place peanut butter cup on the icing and push down slightly until the icing is see around the peanut butter cup.
• 5. Pipe another small dot of icing on the front of the peanut butter cup and place a Reese's piece or a plain M&M.
• 6. Enjoy!!!

Steps:

• Insert seven pieces of candy corn in a fan shape into half of the Double Stuf cookies. Position each cookie perpendicular to a remaining Double Stuf cookie; attach with chocolate frosting., Using chocolate frosting, attach a peanut butter cup and a kiss to the front of each cookie. Tint vanilla frosting orange. For eyes, attach two marshmallow halves to each kiss with a small amount of orange frosting., Twist mini cookies apart; remove and discard cream filling. Attach a Rolo to each mini cookie half with chocolate frosting and attach to tops of turkeys., Using remaining frosting, pipe pupils, mouths and legs on turkeys. Let stand until set.

Steps:

• Preheat oven to 325F degrees.
• In a large bowl, sift together flour, cocoa powder and salt.
• In a separate bowl, using a mixer set on high, beat butter and confectioners' sugar until light and fluffy.
• Stir in flour mixture; beat on medium until dough forms, about 2 minutes.
• On a lightly floured surface, using a floured rolling pin, roll dough to a 1/4-inch thickness.
• Cut out shapes with a hat-shaped cookie cutter, approximately 2 3/4 x 2 inches.
• (Or print out our hat template and use to cut out shapes.) Place shapes on ungreased baking sheets.
• Bake cookies until firm, about 15 minutes.
• Transfer cookies to a wire rack; cool completely.
• Place white chocolate in a small resealable plastic bag.
• Microwave on MEDIUM at 30-second intervals until softened.
• Knead bag with hands to smooth chocolate; snip off 1 corner.
• Pipe chocolate onto each cookie for the hat buckles.
• Before chocolate sets, sprinkle buckles with yellow sugar.
• Continue piping white chocolate around the cookies to form hatbands.
• Set cookies aside to dry, about 30 minutes.

Steps:

• Place cookies on work surface; squeeze a dime size dot of frosting in the center of each cookie.
• Unwrap and invert peanut butter cups on frosting, press down gently.
• Let dry overnight or at least 10 - 15 minutes until frosting is set. If drying overnight please store in an airtight container so the cookies do not get soggy.
• Using round piping tip or writing tip, (if you don't have tips you can make your own frosting, put it in a ziplock sandwich bag and just cut the corner of the bag) pipe a hat band (single line) with frosting around the peanut butter cup and a square buckle.
• Let frosting set before storing.
• My son insists we should use yellow frosting so it would be correct but I think the orange that the directions call for looks nicer than yellow.

Steps:

• In a small shallow bowl, combine frosting and food coloring.
• Remove paper liners from peanut butter cups.
• Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown.
• Add a buckle of Chickets gum.
• Repeat with remaining cups and cookies.

Steps:

• Cut the Fruit Roll Ups into thin slices with a knife- they will be the brim of the hat.
• Get a Shortbread Cookie and put it upside down, so the plain chocolate side is up.
• Take the Peanut Butter Cups out of their wrappers.
• Pick up one strip of the Fruit Roll Up, and put around the Peanut Butter Cup on the fatter end.
• Use your frosting to secure a Raisin, or Jelly Bean on the Fruit Roll Up part, to act as a buckle on the hat.
• Next, with your frosting, attach the whole Peanut Butter Cup on top of the cookie, but in the middle of the cookie.
• Arrange on a festive platter!