SOMBRERO WITH BALLS RECIPES

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

Steps:

• Preheat oven to 325°F. Spray a whoopie pie pan and two brownie pop molds with baking spray. Then mix cookie mix with flour, butter and egg.
• Divide dough into four equal parts. Color one part red, one yellow, one blue and one green.
• Divide each colored dough into 8 equal pieces, about a tablespoon each. Roll into balls. Press half of the dough balls into the cavities in the whoopie pie pan. (You'll want to fill 4 cavities per color, and may have to bake the cookies in two batches.)
• Bake for 10-12 minutes until golden brown around the edges. Allow to cool.
• Increase oven temperature to 350°F. Press remaining dough balls into individual cavities in brownie pop silicone molds, making 4 hat crowns of each color. Use your finger to create a well in the center of each dough ball. Press the dough up the sides of the mold, up to the fill line, about 1/4 inch from the top of the mold. Freeze molds for 10 minutes, then bake for 14 minutes.
• Remove from oven and use the handle of a wooden spoon to reshape the well in the cookies.
• Return to the oven for 4-8 minutes until cookies are baked through. Reshape if needed. Allow to cool completely, then remove from mold.
• Pipe a line of cookie icing around the base of each cookie crown. Sprinkle on some non-pareils. Allow to dry.
• Turn cookie crowns upside down, fill with candies, pipe some icing around the top edge, and press a round cookie brim onto the cookie crown to create the sombrero. Turn cookies right side up to decorate.
• Use icing and sugar pearls to decorate the edges of the hat brims.