Thanksgiving Turkey Cookies Recipe 445

SLICE-AND-BAKE TURKEY COOKIES

Steps:

• Bake the cookies according to package directions and cool completely.
• Make the turkey feathers by drawing a zigzag pattern along the edge of half of a cookie with the orange gel. Place 7 pieces of candy corn, pointed-side in, along the zigzag to hold in place. Just below the feathers, make the face: squeeze 2 dots of the black gel for the eyes and a small "V" just below the eyes for the beak. Place a chocolate chip over each dot of gel to finish the eyes. Below the face, draw two legs with the black gel; draw 2 parallel, vertical lines and 3 toes coming off of each leg. Break the pretzels to the size of the legs and adhere them to the black gel. The first turkey is complete! Repeat for the remaining cookies.

TURKEY COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

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 TURKEY COOKIES

Steps:

• Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
• Spoon chocolate frosting into 1-quart Ziploc(R) Brand 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.

EASY THANKSGIVING TURKEY COOKIES

Steps:

• Cut and bake the sugar cookies as directed on the package.
• Cool.
• With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc. Place 5-6 candy corn along the frosting row to make the turkey feathers.
• Next squirt two dots in the middle for the eyes. Top with 2 mini M&Ms of the same color.
• With the gel frosting, make a "V" for the beak - and then an upside-down "Y" for the feet.
• Cute!

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.

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.