This recipe appears in:Weekend Baking Project: Thanksgiving Cookie Turkeys
Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe.
Pies are certainly plentiful during the Thanksgiving season. But it can be a slightly less boutiful time of year for smaller, more immediate gratification-type treats: it's too late for Halloween candy, but (arguably) too early for Christmas cookies. So what to do if you find yourself craving a sweet little something before (or after) the pie?
The answer is clear: cookie turkeys. I discovered these cookie-and-candy confections via Taste of Home. Not only are they adorable to display, but they're incredibly quick and easy to make (even in a state of turkey-induced torpor).
The recipe is open-ended too. Though this version uses store-bought cookies, the confections could just as easily be made with your favorite homemade cookies instead of the Keebler Fudge Stripes, and a variety of chocolate truffle flavors could be used for the turkey body.
- 40 fudge stripe cookies (or round, flat cookies of your choice)
- 1/3 cup frosting (used to "glue" the pieces together; chocolate works best because of the darker color)
- 20 chocolate covered cherries or similarly sized truffles with rounded tops
- 20 pieces candy corn
- Writing icing in white and black to make eyes on the turkeys (optional)
Place 20 cookies on a flat surface, striped side up. With frosting, attach one chocolate covered cherry or truffle to the top of each cookie, so that it covers the hole on the bottom. Position another cookie perpendicular to each base cookie so the the stripes are aligned; attach with frosting.
With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. If desired, use one two dots of white writing icing topped with a slightly smaller dot of black writing icing on each piece of candy corn to give the turkeys eyes. Let stand until set, about 20 minutes. Serve immediately.