Santa Hat Cookies Recipe

Name: Santa Hat Cookies
Prep time: 30 min
Total time: 1 h 10 min
Yield: 48 servings
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

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

	PREP TIME 30m	TOTAL TIME 1h10m
YIELD 48 servings

Instructions

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.
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.
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.
Top each hat with miniature marshmallow.
Gently press sprinkles around bottom edge of each hat so they stick to frosting.