Edible Santa Hats

12 days to Christmas! I know I say this every year, but time sure flies. I’ve been really excited to commence on my Christmas baking and my to-bake list ain’t getting any shorter!

I’ve always loved wearing Santa Hats for any Christmas parties! They are the heart of any Christmas costume. So, let me introduce you to some SAMTA Hat Cookies! They’re small, delicious and best of all, you won’t find any stray grey hair below them.

I decided to use a Red Velvet Cookie as a base for these mini hats.

Ingredients

adapted from Paula Deen's Red Velvet Sandwich Cookies
I halved the recipe and only made about 12 single cookies.
  • 1/2 cup + 3 tbsp all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon butter, room temperature
  • 1/2 cup sugar
  • 1 eggs
  • 1 tablespoon buttermilk half-and-half cream
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • red food coloring

I did not have buttermilk but there was a half-and-half cream in the fridge! 1 tbsp really wouldn’t make a difference anyway.

Mascarpone Cheese Frosting:

adapted from Martha Stewart
  • 1/4 cup heavy cream
  • 4 ounces mascarpone cheese, room temperature
  • 1/4 cup confectioners’ sugar, sifted
I liked this frosting recipe because I did not want my Samta Hats too sweet. The sweetness from the strawberries would have sufficed!

Directions

  1. Preheat oven to 375 degrees F.
  2. Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
  3. Cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
  4. Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
  5. Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet.

Red Velvet Cookies

For the Frosting:

  1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form.
  2. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth.
  3. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

To assemble the Samta Hats, first use a cookie cutter to shape the red velvet cookies. You can use any circular shaped cookie cutters or not use one at all! My cookies were just too big and thus I wanted to trim them a bit.

Following that, apply a generous layer of frosting over and around your cookie. Land your strawberry on top.

Add some frosting on the tip of your strawberry to finish off!

There we are! Simple little cookies! It did not take long at all to make these! They were quite delicious with the frosting but was slightly plain by itself. I found the term “cookies” quite misleading. Although it was mentioned in the recipe that they were cake-like in texture, I did not expect them to be TOTALLY cake-like! I’d like to try an actual Red Velvet Cookie recipe in the future though.

I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes hosted by Hankerie.

Christmas Cookie Countdown

Oh yes! Also let me introduce you to my new little friend, Morot! Morot is Swedish for “carrot”

First of all, I love Ikea! I love their food deals and I love the way they stage their rooms. $2.99 for 10 meatballs? $1 for a cinnamon bun and a coffee? $1 for a slice of pie? Who can say no to that?! Brad and I were window shopping there when we learned that Ikea would donate $1 to help educate children for every plush toy bought. That’s when we saw Morot and Brad decided to take him home. He now bakes with us! :D

Morot the Swedish Carrot

Are you going to wear your Santa Hat this year? Because I am!

About these ads