SOMBRERO SNICKERDOODLES
Even your littlest amigos will be able to lend a hand making and decorating these fiesta-ready cookies.
Provided by Annalise Sandberg
Categories Dessert
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
- Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
- In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
- Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 24 g, TransFat 0 g
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