Santa Hat Cookies



1 pouch Betty Crocker™ sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies

10 oz vanilla-flavored candy coating (almond bark), melted

1/2 cup red candy sprinkles or red sugar

24 miniature marshmallows

Directions
1. Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.

2. Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.

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