Thanksgiving Turkey Cookies Recipe 455

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.

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.

THANKSGIVING TURKEY COOKIES RECIPE

Steps:

• Begin by cutting one cookie into its 9 individual petals using the indentations of the cookie and the center as your guide. Use a sharp knife and be careful not to break the cookie as you cut. This will yield 9 individual petals or turkey heads.
• Cut the 9 remaining cookies to form the bodies and tails. Cut across the cookie in a straight line so that one side has 5 petals and the other side has 4 petals. Try to cut the cookie in a way so as to keep the petals whole.
• Apply white icing to the larger (5 petal) half of the cookie to adhere the smaller (4 petal) cookie. Apply another dollop of the white icing on the center of the smaller cookie to adhere the head. Repeat with all 9 turkeys.
• Place small drops of white icing to the back of the candy eyes and affix them to the head of the turkey. Use the red icing to make a 'snood' (who knew that was what it was called?) and outline the tail feathers. Let the turkeys set before standing them up. Enjoy!

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

CUTE THANKSGIVING TURKEY COOKIES

Steps:

• Prepare cookies according to package direstions. (*I make homemade, though.) Cool completely. With a pastry bag (or ziplock baggie snipping corner off), add a small mound of frosting to center of cookie not all the way to the edge. Add almond slices or candy corns (point end-down), into half of outer edge of each cookie for feathers. Place 2 white chocolate chips on each for eyes. With frosting, adhere tiny chocolate chip morsels to white ones for pupils. (*I just changed tips and made them with frosting.) Place on candy corn noses, and pretzel pieces feet. And there you have it! Cute lil' buggers!! :D *You can also make a dab of simple frosting, tint it red and make the wattles. Just pipe across top of candy corn and down one side.

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.

THANKSGIVING TURKEYS (COOKIES)

Steps:

• Spread chocolate icing on sugar cookies.
• Unwrap peanut butter cups.
• Place pb cup on lower half of frosted cookie.
• Fan 5-6 candy corns (tip down) around top of pb cup to make the "feathers.".
• Make the eyes and gobbler on the neck with the red gel icing.
• Enjoy!
• NOTE: This recipe can be adjusted to make any quantity you need.