Ingredients:
- * 3 package pepperidge farm frozen puff pastry, thawed
- * 2 pound powdered sugar
- * 2 cup crisco shortening
- * 1 teaspoon vanilla
- * 3/4 cup milk
- * 7 oz jar marshmallow cream
- * food coloring (optional)
Instructions:
- Preheat oven to 450 F.
- Thaw the pastry and roll out on a lightly floured surface until it forms a 12″x10″ rectangle.
- Cut into ½”x6″ long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (or a wooden dowel rod), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes.
- Carefully remove from forms and cool completely.
- With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined.
- Color with food coloring, if desired.
- Using a pastry bag, pipe filling into cooled cookies.
- Sprinkle with sifted powdered sugar before serving.
- Store cookies in an airtight container.
- Cookies are best if refrigerated until used.
- May be frozen.