Preparation

Fold Together:

and place mixture in a pastry bag with a straught metal tip.

Fill Shells:

with about 2 oz of jam each

Heat:

in a saucepan on medium heat

Carefully hold:

shells and dip them, one by one, into the fondant allowing the excess to fall back into the pot.

Lay:

on a wire rack to cool

Dust:

in groups of three with donut sugar and lay on top of the donuts just before serving