Mousse Filled Witches Hats Recipes

WITCH'S SNACK HATS

Steps:

• Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed., Bake 10-12 minutes or until set. Cool completely on pans on wire racks., In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat., Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool., In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture., Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.

MOUSSE-FILLED WITCHES' HATS

Steps:

• For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
• In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
• In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles.
• Refrigerate until set.
• Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

HAMANTASCHEN-COOKIES (HAMAN'S HATS)

Steps:

• Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
• Grease cookie sheets.
• In large bowl, beat eggs slightly.
• Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour; mix well.
• Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
• Heat oven to 350°F.
• On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
• Keep remaining dough refrigerated.
• Cut with floured 3-inch round cookie cutter.
• Place 1 inch apart on greased cookie sheets.
• Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
• Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
• Bake at 350° for 8-12 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.