Sugar Cookie Mix (1 pckg)
All-Purpose Flour (2 Tbsp)
Butter (1/2 cup)
until well combined. Scoop dough out of bowl, shaped into a round disc, then wrap in plastic wrap and refrigerate for 30 minutes.
Line a cutting board with parchment paper. Dust the paper lightly with flour. Unwrap dough and set on parchment paper. Roll out to 3/8-inch thickness. Use a pizza wheel or knife to cut out a hat shape. Refrigerate for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Move refrigerated cookie to baking sheet by lifting up the parchment paper and sliding it on the pan. Bake for 14-18 minutes until golden brown. Cool completely then move onto serving platter or nice cutting board.
Cream Cheese (1 cup)
Marshmallow Fluff (1 cup)
until well combined. Add
Whipped Topping (3 3/4 cups)
Whip frozen whipped topping and beat until fluffy. Reserve about 1/3 of this frosting for later.
Spread 2/3 of the frosting over the hat.
Slice a thin piece off each side of the
Granny Smith Apple (1)
. Then make 4 thicker slices from each side. Cut 4 stars from the slices. Dip or brush stars in
keep apples from browning.
Fresh Blueberries (1 1/2 cups)
for the band, strawberry for every other stripe. Then add
Fresh Strawberries (2 1/2 cups)
for the top of the hat and
Fresh Raspberries (2 1/4 cups)
for the brim. Use a dab of frosting to "glue" the three stars on the hat, then cut one star in half and add it to the edge of the band.
Fill a pastry bag with the reserved frosting and pipe on the white stripes, then serve!