3 cups plus 2 tablespoons confectioners' sugar, divided
8 pretzel rods, halved
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 a waxed paper-lined baking sheet. Starting at the bottom, insert tail ends of Goldfish grahams, flat side up, into dough to resemble a pine cone, 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 pine cones with remaining confectioners' sugar. Store in an airtight container in the refrigerator.
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.