Hats off to all of those Purim costumers! These hats have a feminine look, but you can experiment with the colors and sizes to coordinate with your presentation ideas. Packaging for these cookies is simple: arrange them in a hat box with a bottle of wine and you’re all set.
Hat Cookies
Recipe By Idy Swimer
- Cooking and Prep: 2 h
- Serves: 30
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Contains:
Ingredients (10)
For Cookies
Royal Icing
Start Cooking
Prepare the Cookies
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In a mixer bowl, cream the margarine with the sugar.
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Add the egg, incorporating slowly.
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Combine the dry ingredients in a separate bowl and pour into to the mixer bowl. Continue mixing until a smooth dough forms. Freeze for one hour
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Preheat oven to 400°F.
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Roll out the cookie dough on a floured surface and cut round circles with a cookie cutter. Transfer to a lined cookie sheet.
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To form the tops of the hats, form smaller sized balls and bake separately.
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Bake at 400°F for 6-7 minutes.
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Once the cookies are baked and cooled, attach the “tops” to the “bases” using either icing or melted chocolate as your “glue.”
Tip:
To achieve a clown hat look, form ball cookies and pinch at the top to create a point.
Prepare the Royal Icing
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Beat the egg whites and cream of tartar until soft peaks form.
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Add the confectioners’ sugar and beat at high speed until very glossy and stiff peaks form when the beater is lifted. This should take about 5-7 minutes. For a stiffer icing, more confectioners’ sugar can be added.
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Add a few drops of food coloring at a time until it obtains the desired color.
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Store in an airtight container or keep the bowl covered with a damp towel to prevent it from drying out. To reuse the icing at a later time, beat it lightly to restore texture.
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To decorate the cookies, fill a piping bag with icing. Pipe a rim around each cookie and allow to set. Then fill in the center with icing, using an offset spatula or flat knife.
