HOW TO MAKE A SANTA HAT RECIPES

Steps:

• Heat oven to 350°F. Cut each cookie dough round in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
• To make frosting, in large bowl, beat marshmallow crème and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
• Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
• Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and vanilla to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #8 round tip. Fill bag with one-fourth of the meringue; set aside. Prepare a second piping bag, using a #12 round tip; fill with remaining meringue., Using bag with the #12 tip, pipe 36 Santa hat triangles (2 in. tall) onto parchment-lined baking sheets. Sprinkle with red sugar. Use first bag to pipe white trim and pompoms on hats., Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour., Remove hats from paper. Store in an airtight container at room temperature.