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These darling Thanksgiving Pilgrim Hat cookies are easy and fun to make with kids. They are simple, yummy, and a festive way to recreate the Pilgrims' iconic buckle hats.
Supplies to make 24 cookies:
- 1 3/4 cups all-purpose flour (spoon & sweep method*)
- 1/2 cup non Dutched (non alkalized) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 sticks unsalted butter, soft
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup Imperial Sugar Powdered Sugar (for rolling dough)
- 1 bag miniatures peanut buttercups (dark or milk)
- Royal icing
- Preheat the oven to 350°F
- Combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
- With hand held mixer or stand mixer beat soft butter and sugar until light and creamy. Add egg and vanilla extract. Add sifted ingredients and mix until dough forms, do not overmix.
- Press dough 1/4 inch thick on a cookie sheet lined with plastic food film and place in refrigerator until firm enough to be rolled, about 30-45 minutes. (or refrigerate dough overnight).
- Press dough briefly together to form a ball. Place powdered sugar in a sieve and dust the work surface and dough with a thin layer.
- Roll dough about 3-4 stacked credit cards thick. Cut into circles nearly 1/4 inch wider than peanut buttercups and place on parchment lined cookies sheets about 1/4 inch apart.
- Place in oven and bake until the surface is set but is still soft, about 11-13 minutes.
- Allow to cool completely
- Prepare royal icing and if desired add orange food color. Using royal icing “glue” peanut buttercups onto cookie bottoms.
With a piping bag, pipe a ribbon of icing along the bottom of peanut buttercups.
*Using a spoon fill a measuring cup with flour until the required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)
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