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Elf Hat Cookies

(1)
  1 reviews
  • 60 min prep time
  • 60 min total time
  • 6 ingredients
  • 16 servings
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Santa would surely appreciate a plate of these left out for him! No mixing required, and the kids can help decorate.

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
1
can (16 oz) creamy white ready-to-spread frosting
1/2
teaspoon red food color
1/2
teaspoon green food color
1/3
cup coconut, if desired
Miniature marshmallows and/or small gumdrops

Steps

  • 1 Heat oven to 350°F. Cut cookie dough in half lengthwise to make 2 long pieces; refrigerate one half until ready to use. On floured surface, roll half of dough into 8x5 1/2-inch rectangle (use edge of ruler to make sides straight).
  • 2 With sharp knife, cut dough rectangle crosswise into 4 (5 1/2x2-inch) rectangles (see diagram). Cut each small rectangle diagonally into 2 triangles; place triangles 2 inches apart on ungreased large cookie sheet. Bend tops of triangles as desired to resemble stocking caps.
  • 3 Bake 7 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes. Repeat with remaining half of dough.
  • 4 Divide frosting into 3 small bowls. Leaving 1 portion white, stir red and green food color into remaining portions. Frost each cookie with about 1 tablespoon red or green frosting. Frost about 1 inch of short side of each triangle with about 1 1/2 teaspoons white frosting for hat brim. Sprinkle brims with coconut. Place marshmallows on ends of hats for tassels. Let stand until set before storing.
  • 1 Heat oven to 350°F. Cut cookie dough in half lengthwise to make 2 long pieces; refrigerate one half until ready to use. On floured surface, roll half of dough into 8x5 1/2-inch rectangle (use edge of ruler to make sides straight).
  • 2 With sharp knife, cut dough rectangle crosswise into 4 (5 1/2x2-inch) rectangles (see diagram). Cut each small rectangle diagonally into 2 triangles; place triangles 2 inches apart on ungreased large cookie sheet. Bend tops of triangles as desired to resemble stocking caps.
  • 3 Bake 7 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes. Repeat with remaining half of dough.
  • 4 Divide frosting into 3 small bowls. Leaving 1 portion white, stir red and green food color into remaining portions. Frost each cookie with about 1 tablespoon red or green frosting. Frost about 1 inch of short side of each triangle with about 1 1/2 teaspoons white frosting for hat brim. Sprinkle brims with coconut. Place marshmallows on ends of hats for tassels. Let stand until set before storing.

Expert Tips

If your children don't like coconut, use miniature marshmallows to decorate the hat brims.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
1 1/2g
Cholesterol
10mg
4%
Sodium
85mg
4%
Potassium
20mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
31g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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