Witches' Snack Hats
1 package (18 ounces) refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1-1/2 cups semisweet chocolate chips, divided
16 sugar ice cream cones
1/3 cup butter
3 cups dry cereal (mixture of puffed corn, bite-size 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 decors
1. Preheat oven to 350�F. 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
onto 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.
2. Line large tray with waxed paper. Place 1 cup chocolate chips in
small microwavable bowl. Microwave at HIGH 1 to 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.
3. 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. Sprinkle mixture with powdered sugar, 1/3 cup at a time,
carefully folding and mixing until thoroughly coated.
4. Fill cone with snack mix. Brush cone edge with melted chocolate;
attach to center of cookie and let set. Repeat with remaining cones,
snack mix and cookies. Decorate hats as desired with melted
chocolate, colored sugars and decors.
Hint: To use these hats as place cards, simply write each guest's
name on the hat with melted white chocolate, frosting or decorating
gel. |