Sombrero Pinata Cookies

Preheat oven to 325°F. Spray a whoopie pie pan and two brownie pop molds with baking spray. Then mix cookie mix with flour, butter and egg.

Divide dough into four equal parts. Color one part red, one yellow, one blue and one green.

Divide each colored dough into 8 equal pieces, about a tablespoon each. Roll into balls. Press half of the dough balls into the cavities in the whoopie pie pan. (You'll want to fill 4 cavities per color, and may have to bake the cookies in two batches.)

Bake for 10-12 minutes until golden brown around the edges. Allow to cool.

Increase oven temperature to 350°F. Press remaining dough balls into individual cavities in brownie pop silicone molds, making 4 hat crowns of each color. Use your finger to create a well in the center of each dough ball. Press the dough up the sides of the mold, up to the fill line, about 1/4 inch from the top of the mold. Freeze molds for 10 minutes, then bake for 14 minutes.

Remove from oven and use the handle of a wooden spoon to reshape the well in the cookies.

Return to the oven for 4-8 minutes until cookies are baked through. Reshape if needed. Allow to cool completely, then remove from mold.

Pipe a line of cookie icing around the base of each cookie crown. Sprinkle on some non-pareils. Allow to dry.

Turn cookie crowns upside down, fill with candies, pipe some icing around the top edge, and press a round cookie brim onto the cookie crown to create the sombrero. Turn cookies right side up to decorate.

Use icing and sugar pearls to decorate the edges of the hat brims.