Snowy Pinecones Recipe

5 1 1
Snowy Pinecones Recipe
Snowy Pinecones Recipe photo by Taste of Home
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Snowy Pinecones Recipe

Read Reviews
5 1 1
Publisher Photo
Pull out each goldfish graham and dip it in the soft center to snack on these pinecones. There's nothing more fun or creative on the cookie table this year!—Betty MacArthur, Portland, Oregon
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/4 hours

Ingredients

  • 8 cups fudge brownie fish-shaped grahams (about 24 ounces), divided
  • 1 cup butter, softened
  • 1 cup Nutella
  • 1/2 cup Biscoff creamy cookie spread
  • 3 cups plus 2 tablespoons confectioners' sugar, divided
  • 8 pretzel rods, halved

Directions

Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners' sugar until smooth; stir in crumbs.
Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on waxed paper-lined baking sheets. Starting at the bottom, insert tail ends of fish grahams, flat side up, into dough to resemble a pinecone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels.
Dust pinecones with remaining confectioners' sugar. Store in an airtight container in the refrigerator. Yield: 16 cookies.

Test Kitchen Tips
  • This dough can be made ahead and refrigerated; just bring to room temp again before shaping into cones.
  • To achieve a perfect dusting of snow, we use a sifter and a light touch.
  • Originally published as Snowy Pinecones in Cookies & Candies Bookazine 2016

    • 8 cups fudge brownie fish-shaped grahams (about 24 ounces), divided
    • 1 cup butter, softened
    • 1 cup Nutella
    • 1/2 cup Biscoff creamy cookie spread
    • 3 cups plus 2 tablespoons confectioners' sugar, divided
    • 8 pretzel rods, halved
    1. Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners' sugar until smooth; stir in crumbs.
    2. Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on waxed paper-lined baking sheets. Starting at the bottom, insert tail ends of fish grahams, flat side up, into dough to resemble a pinecone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels.
    3. Dust pinecones with remaining confectioners' sugar. Store in an airtight container in the refrigerator. Yield: 16 cookies.

    Test Kitchen Tips
  • This dough can be made ahead and refrigerated; just bring to room temp again before shaping into cones.
  • To achieve a perfect dusting of snow, we use a sifter and a light touch.
  • Originally published as Snowy Pinecones in Cookies & Candies Bookazine 2016

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    MY REVIEW
    sugarcrystal User ID: 5836839 253172
    Reviewed Aug. 25, 2016

    "This is brilliant!"

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