Cookie Turkeys Recipes

THANKSGIVING TURKEY COOKIES

Steps:

• Bake cookies as directed on roll or package. Cool completely, about 15 minutes.
• Spoon chocolate frosting into 1-quart freezer storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
• Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

TURKEY COOKIE TREATS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add M&M's™ minis chocolate candies for eyes; pipe black gel for center of each eye.

THANKSGIVING TURKEYS

Steps:

• Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
• For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
• Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
• Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
• Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
• Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
• Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
• In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

COOKIE TURKEYS

Steps:

• Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting. , With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set.

COOKIE TURKEYS

Steps:

• In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours.
• Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 1/4-inch thick. Cut with 4 1/2-inch turkey-or hand-shaped cookie cutter; place 1-inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate with candies as desired.

CHOCOLATE COOKIE TURKEYS

Steps:

• Separate each cookie, leaving all the cream filling on one half of each. Set filling-topped halves aside.
• Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 min. or until chocolate is firm.
• Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use dot of melted chocolate to attach cinnamon candy to each body for the head.
• Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

COOKIE & CANDY TURKEYS

Steps:

• With a dab of frosting, attach a chocolate-covered cherry to the top of a vanilla wafer. Spread frosting on the top half of another wafer; add five candy corn to form tail feathers. Attach tail feather cookie to the cherry with frosting., With frosting, attach a chocolate chip and peanut candy to cherry to form the head and wattle. Repeat. Let stand until set.

ERIN'S FUN TURKEY COOKIES

Steps:

• Beat flour, sugar, buttermilk, eggs, vanilla, salt, and baking powder together in a bowl until dough is thoroughly mixed. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Drop about 2 teaspoons of dough per cookie about 2 inches apart onto prepared baking sheets.
• Bake cookies in the preheated oven until light golden brown, about 10 minutes. Cool cookies for 8 to 10 minutes before removing to a plate to decorate.
• Press candy corns, point-end first, partway into the top edge of the cookies to resemble feathers. Place 2 candy-coated milk chocolate pieces in the center of each cookie to resemble the turkey's eyes. Use a small amount of frosting to create the turkey's mouth. Press 2 pieces of licorice into the bottom edge of the cookie to make the turkey's legs.