Preheat oven to 350°F. Let dough stand at room temperature about 15 minutes.

Meanwhile, place sugar cones in bowl of food processor. Process using on/off pulses until ground. Combine dough and sugar cones in large bowl; beat until well blended.

Shape dough into 3 equal balls. Pat each ball into 9-inch circle on lightly floured surface. Cut each circle into 6 wedges; place wedges 2 inches apart on ungreased cookie sheets.

Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score criss-cross pattern into cookies with dull side of knife. Cool on cookie sheets 5 minutes. Remove cookies to wire racks; cool completely.

For each cookie, spread 2-inch strip of frosting at wide end. Press about 1/3 cup marshmallows onto frosting; top with sprinkles.