Witches' Snack Hats
Source of Recipe
Marla
List of Ingredients
Witches' Snack Hats
1 18 ounce package refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1 1/2 cup semisweet chocolate chips divided
16 sugar ice cream cones
1/3 cup butter
3 cups dry cereal mixture of puffed corn bite sized wheat and toasted oat cereal
1/2 cup roasted pumpkin seeds
1/2 cup chopped dried cherries or raisins
1 1/3 cups powdered sugar assorted colored sugars and decorsRecipe
Preheat oven to 350 degrees.
Grease cookie sheets; set aside.
Remove dough from wrapper according to package directions.
Combine dough and cocoa powder in large bowl; mix until well blended.
Evenly divide dough into 16 pieces; shape into balls.
Flatten each ball on prepared cookie sheet into 3 1/2 to 4 inch circle.
Bake 6 to 8 minutes or until set.
Cool on cookie sheets 5 minutes; transfer to wire racks to cool completely.
Line large tray with waxed paper.
Place 1 cup chocolate chips in small microwavable bowl.
Microwave at HIGH 1-1 1/2 minutes or until melted, stirring at 30 second intervals.
Coat sugar cones with chocolate using clean pastry brush.
Stand up on prepared tray; let set.
Place remaining 1/2 cup chocolate chips and butter in small microwavable bowl.
Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring at 30 second intervals.
Stir mixture to blend well.
Place cereal, pumpkin seeds and cherries in large bowl.
Pour chocolate mixture over cereal mixture and stir
until thoroughly coated.
Fill cone with snack mix.
Brush cone edge with melted chocolate; attach to center of
center of cookie and let set.
Repeat with remaining cones, snake mix and cookies.
Decorate hats as desired with melted chocolate, colored sugars and decors.
Makes 16 servings.
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