Blurry picture taken by my camera phone.
Rohit and I made these on Thanksgiving Eve. So easy, yummy, and a hit at our Thanksgiving dinner!
Ingredients:
1 package striped fudge shortbread cookies
1 package reeses mini peanut butter cups
1 tub prepared vanilla frosting
food coloring
2 plastic sandwich bags
scissors
Instructions:
1. Freeze the reese's cups. We found out the hard way that they get mushy when small hands handle them a lot to unwrap at room temperature. If they start frozen, they hold up fabulously. Give them 30-60 minutes before you get to step 4.
2. Lay all the fudge striped cookies upside down on a cookie sheet (fudge side up, striped side down)
3. Take 1 cup of the frosting, place in a small mixing bowl, and put in 7-8 drops of yellow food coloring. Spoon the mixed icing into a sandwich bag and cut a small hole (<1cm) in the corner so you can pipe the icing out of that.
4. Squish a large dallop of yellow frosting in the center of each cookie and place a reese's cup on it, pressing in gently for the frosting to bind the cookies. I found it worked well to do a circle of frosting around the cookie hole so not as much leaked through.
5. Take a few tablespoons (~ 1/4 cup) of plain vanilla frosting from the container, place in a mixing bowl and add 2-3 drops of both red and yellow food coloring. Mix to create orange frosting. Spoon the mixed icing into a sandwich bag and cut a very small hole (1/8 inch) in the corner. This will be used to pipe on the hat buckles and is a little more precise than the yellow frosting.
6. Do a 'dot' or draw a square with the orange frosting to create a buckle on each hat.
7. Place in the fridge or freezer to set up for 30 minutes, then serve at room temperature.
8. Enjoy!
