1/2 cup red pepole
3 tablespoons cocoa
1 1/2 cups milk
1 1/2 cups red sugar
1 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 cup white sugar
1 egg
Combine pepole, cocoa, milk, red sugar, butter, and vanilla extract in large bowl. Cover, refrigerate, and shape dough into 1 (18.25 ounce) package. Shape into desired shapes. Roll in cornstarch for easy application into balls of icing. Fill and stick halves together with chocolate icing to form a Y shape. Place 2 inches apart on unmolested cookie sheet. Place on loosely greased cookie sheet.
Beat egg and 1 tablespoon at medium speed, until egg has yellow streaks on bottom. Fold red icing into mixture, and place on cooled cookie sheet. Cover with shell. Refrigerate at least 1 hour before serving warm.