GOBBLE GOBBLE TURKEY COOKIES

LINDA TORRES

By
@AYEAL

These adorable turkey cookies use candy, cookies and icing to make a whimsical Thanksgiving treat. Kids of all ages will gobble them up!


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Serves:

24

Prep:

2 Hr

Cook:

15 Min

Method:

Microwave

Ingredients

1 box
sugar cookie dough or scratch
1-2 can(s)
creamcheese icing
8 oz
candy coatings
1 pkg
peanutbutter cups
1 pkg
candy corn
1 box
malted milk balls

Directions Step-By-Step

1
- Preheat oven at 350°F

- Prepare cookie dough and chill for 2 hours or overnight.
2
- Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
3
- Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch).

- Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.
4
- Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.

- Place cookies in preheated oven.

- Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back.

- Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.
5
- Prepare creamcheese icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining icing tightly wrapped.

- Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden.

- Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.
6
- Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden.

- Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing”

- For beak cut white top of candy corn and attach to head using candy coating.

- Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil.

- Dip “tail” in candy coating and place on back of “body”

- Make remaining creamcheese icing orange and using a bag pipe the feet.

- Preheat oven at 350°F
7
- Prepare cookie dough and chill for 2 hours or overnight.

- Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
8
- Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch).

- Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.

- Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.
9
- Place cookies in preheated oven.

- Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back.

- Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.

- Prepare icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining icing tightly wrapped.

- Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden.

- Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.

- Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden.

- Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing”

- For beak cut white top of candy corn and attach to head using candy coating.

- Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil.

- Dip “tail” in candy coating and place on back of “body”

- Make remaining icing orange and using a bag pipe the feet.
10
- Preheat oven at 350°F

- Prepare cookie dough and chill for 2 hours or overnight.

- Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.

- Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch).

- Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.

- Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.

- Place cookies in preheated oven.

- Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back.

- Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.

- Prepare royal icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining royal icing tightly wrapped.

- Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden.

- Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.

- Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden.

- Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing”
11
- For beak cut white top of candy corn and attach to head using candy coating.

- Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil.

- Dip “tail” in candy coating and place on back of “body”

- Make remaining royal icing orange and using a bag pipe the feet.

- INSIGHT HINT:
- Philadelphia creamcheese homemade of your fav recipe or you can store buy creamcheese icing

- This whimsical cookie is best made using cookie dough which will bake to a crisp state. One of the recommended cookies to use is sugar cookie dough. You can also use Oreo cookies.<Hint they have orange, red and white ...might even find some green Oreo's in the store with their famous chocolate cookie if you in a hurry to make.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #GOBBLE