Pilgrim Hat Cookies

Get a head start on holiday cooking by baking up these adorable chocolate cookies. Stored between pieces of waxed paper in an airtight container, they'll keep for up to a week.

• Ready In: 45 mins
• Yields: 2 1/2 Dozen Cookies

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup  unsweetened cocoa powder
• 1⁄4 teaspoon salt
• 1  cup butter, softened
• 1⁄2 cup confectioners' sugar
• 4  ounces white chocolate
•  yellow sugar

Directions

1. Preheat oven to 325F degrees.
2. In a large bowl, sift together flour, cocoa powder and salt.
3. In a separate bowl, using a mixer set on high, beat butter and confectioners' sugar until light and fluffy.
4. Stir in flour mixture; beat on medium until dough forms, about 2 minutes.
5. On a lightly floured surface, using a floured rolling pin, roll dough to a 1/4-inch thickness.
6. Cut out shapes with a hat-shaped cookie cutter, approximately 2 3/4 x 2 inches.
7. (Or print out our hat template and use to cut out shapes.) Place shapes on ungreased baking sheets.
8. Bake cookies until firm, about 15 minutes.
9. Transfer cookies to a wire rack; cool completely.
10. Place white chocolate in a small resealable plastic bag.
11. Microwave on MEDIUM at 30-second intervals until softened.
12. Knead bag with hands to smooth chocolate; snip off 1 corner.
13. Pipe chocolate onto each cookie for the hat buckles.
14. Before chocolate sets, sprinkle buckles with yellow sugar.
15. Continue piping white chocolate around the cookies to form hatbands.
16. Set cookies aside to dry, about 30 minutes.