Best Gobble Em Up Turkey Cookies Recipes

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.

GOBBLER GOODIES

Steps:

• In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies. If desired, remove filling and save for another use. Spread frosting over each cookie half., Place 28 cookie halves under cereal balls to form the base for each turkey. Place 5 pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey wings. For head, attach malted milk ball with frosting; cut white tip off additional candy and attach to head with frosting to form beak. If desired, place melted white candy coating in a piping bag fitted with a #1 round tip; pipe onto head to form eyes. Allow to stand until frosting has set. Store, tightly covered at room temperature.

GOBBLE GOBBLE TURKEY COOKIES

Steps:

• - 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 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.
• - 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
• - 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 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.
• - 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"
• - 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.

GOBBLE GOBBLE TURKEY COOKIES

Steps:

• PREP: Open both packages of cookies and candy corn. Unwrap 24 mini peanut butter cups. Place chocolate frosting in a decorating bag with small tip, or in quart size ziplock bag with small corner cut. Lay out on large serving tray 5 chocolate chip cookies at a time. (Work in sets of 5 for easier handling)
• CONSTRUCTION: Squeeze a dollop of frosting onto each of the 5 cookies near the edge. Add a dollop of frosting to 5 peanut butter cups on the top, or largest side. With one hand take a fudge striped cookie with stripes going vertical (upright, so that they appear to be the turkey feathers) and place into dollop on chocolate chip cookie, while at the same time with the other hand placing the peanut butter cup flat against the striped cookie so that it touches both cookies. (This is the turkeys body) With a toothpick or very small decorating tip place 2 chocolate dots by the largest part of candy corn to resemble eyes. Place a small amount of frosting on the other side of the candy corn near the largest part and gently place on top of peanut butter cup to resemble the beak and face. Squeeze out two chocolate legs to complete turkey. REPEAT PROCESS UNTIL ALL COOKIES AND CANDIES ARE USED!! **DO NOT COVER FOR AT LEAST 5 HOURS AND LET AIR DRY TO ALLOW FROSTING TO SET AND HOLD COOKIE PIECES TOGETHER. AFTER ABOUT 5 HOURS LIGHTLY COVER WITH SARAN WRAP TO AVOID DUST AND LET SIT OVER NIGHT TO INSURE FIRMNESS**
• AWESOME FOR PARTIES: Your serving tray should look similar to this when completed.

EASY TURKEY COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• On lightly floured surface, roll dough to about 1/4-inch thickness. 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.