This starts with a sugar cookie base. I made a half batch of my favorite sugar cookie dough, though you only need six cookie rounds for this dessert so you’ll have extra sugar cookies.

Next you make my favorite no-bake cheesecake mixture. This is the same delicious, creamy mixture I use in my Cheesecake Jars. Just tint it green and instead of spooning it into jars, you pipe it onto the cookie rounds. Note: I mention in the recipe to tint each part green. This makes it easier to fold together so that you don’t have any white streaks.

For the feather, I melted Ghirardelli white chocolate melting wafers and spooned the melted chocolate into a silicone feather mold ($5 on Amazon). I then used edible food coloring spray and a tiny paint brush (that I keep in my kitchen exclusively for culinary use) to paint them red.

1. Melt white chocolate melting wafers according to package directions. Spoon into a feather mold. Color red with food coloring spray. You may want to use a culinary paint brush to smooth the color on after you spray it. Let dry completely. Keep the feathers at room temperature in tupperware until ready to use. You can do this days (even weeks!) in advance.
2. Make sugar cookie rounds (recipe follows). Let cool.
3. Whip cream in a metal bowl with a metal whisk until soft peaks form. Tint green.
4. In a separate bowl, beat cream cheese with sugar and vanilla. Tint green. Gently fold in whipped cream. Spoon into a piping bag fitted with a Wilton star tip. Pipe cream cheese mixture onto cookie rounds. Press a feather onto the side of each hat. Refrigerate until ready to eat.

Half Batch Sugar Cookies
1/4 cup (half stick) unsalted butter
2 Tbsp vegetable shortening
1/2 cup sugar
1  large egg
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Green food coloring

1. Cream together butter, shortening, and green food coloring. Add sugar and mix until thoroughly incorporated. Add egg and mix well. Add vanilla extract. Sift together flour, baking powder, and salt. Add to butter-sugar mixture. Adjust the color with more food coloring as desired.
2. Wrap the dough in plastic wrap, and chill at least two hours or overnight.
3. Preheat oven to 400 degrees. On a flat surface sprinkled with flour, roll one disk of dough to desired thickness. (I prefer thick sugar cookies.) Cut out into rounds. Bake on ungreased cookie sheet for 5-7 minutes or until just turning golden on the edges and cool completely.

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