A Simple Piñata Cookie

I was planning a lunch with a Mexican theme for our family reunion.  For dessert, several ideas on pinterest suggested a piñata cookie.  The little striped donkeys and other cut-out shapes were adorable.

After reading the instructions, I realized making even one was way beyond my patience level.  I needed twenty-four piñata cookies in a hurry!  

At a recent bake sale, I had noticed rice krispie cookies scooped on to cones.  They looked darling, and were fun to eat.  Voila, the ice cream cone-shaped piñata cookie was born.

 

Ingredient list:
sugar cones
small unwrapped candies that will fit in the cones
1 recipe of royal icing
1 recipe of rice krispie cookies, using fruit loops and fruity pebbles instead of rice cereal
cellophane and ribbon to wrap the piñata cookies

 

This is how my granddaughters helped me make a large batch in time for our fiesta!

The scoops of rice krispie cookies were made the day before.  Here is the link to the original krispie treat recipe:

In place of the rice krispie cereal, use:
3 cups fruit loop cereal
3 cups fruity pebble cereal

The royal icing was from Alton Brown, using pasturized egg whites,
available near the eggs in grocery stores.
recipe link here:

Ice cream dishes made assembly easy!  I got these years ago at a dollar store.  They look festive,
yet portion control the ice cream.  Here is a new use for them.

Fill the cones with an assortment of candy.

Spread or dip the flat side of the scooped rice krispie into the decorator icing, then place firmly on the cone.  It might be easier to pipe frosting around the edge of the cone, instead.  Royal icing makes a great edible glue.

Let the creations dry without disturbing, about 30 minutes.

Wrap in cellophane and add ribbons.  These beauties were produced in the time it would have taken to make one striped donkey!

The piñata cookie is a fingers friendly treat.  The rice krispie scoop can be eaten without getting fingers sticky,  then the candy can be eaten along with the cone.