Shortbread cookies (the circle cookies that have fudge stripes on one side)
Big marshmallows
1 -12 ounce bag Chocolate chips or melting chocolate
1 tablespoon shortening
White frosting
Sugar sprinkles (color to fit the occasion)
In a small pan on top of the stove melt the chocolate and shortening on the lowest setting your stove has, stirring constantly. You can also use a double boiler.
Place the cookies upside down on a cookies sheet lined with aluminum foil.
Take the marshmallows one at a time and dip them in the chocolate using a spoon to cover all the sides. Tap the spoon with the marshmallow in it on the side of the pan. This allows any excess chocolate to drip off and makes a smooth coating on the marshmallow. Place each chocolate covered marshmallow in the center of a cookie.
When all the cookies have marshmallows, place the tray in the refrigerator for about 30 minutes allowing the chocolate to harden.
With white frosting make the shape of a buckle on the front of a hat and then sprinkle it with the sugar sprinkles. If you need to, use a toothpick very gently to perfect the shape of the buckle. Add the buckles one at a time making sure to hold the cookie part so you don’t leave fingerprints on the hat.
Refrigerate again for a few minutes to allow the buckles to harden and then store at room temperature.
Optional: These hats can be decorated for any occasion by putting a simple hat band around the hat with the frosting and sprinkles, or a shamrock for Saint Patrick’s Day etc.
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My Own Little Corner 