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Pilgrim Hat Cookies
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Chef Eddy Recipe
Pilgrim Hat Cookies
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This fun recipe will keep your little pilgrims busy (and happy) on Thanksgiving day while you finish the main meal in the kitchen. Chocolate peanut butter cups sit atop chocolate cookies with royal icing trim.

Prep time
Bake/Cook time
Plan for

Refrigerate 30-45 minutes

24 cookies
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Pilgrim Hat Cookies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate 30-45 minutes

Yield :
24 cookies


*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)


  1. Preheat oven to 350°F.
  2. Combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Place in oven and bake until the surface is set but is still soft, about 11-13 minutes.
  8. Allow to cool completely.
  9. Prepare royal icing and if desired add orange food color. Using royal icing “glue” peanut buttercups onto cookie bottoms.
  10. With a piping bag, pipe a ribbon of icing along the bottom of peanut buttercups.


If you are in a hurry, store bought dark cookies such as Oreos can be used instead of the homemade chocolate wafers above.

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