Thanksgiving Turkeys (Cookies)
These are not made with real turkey! My mom made these for me when I was a kid and now I am able to make these with my daughter. Gotta love those family recipes! This is a fun recipe too to have your kids help you with! If you don't want to use peanut butter cups, my mom used to use Brach's chocolate covered mints (not flat ones) but the ones that were shaped like pb cups.
These are not made with real turkey! My mom made these for me when I was a kid and now I am able to make these with my daughter. Gotta love those family recipes! This is a fun recipe too to have your kids help you with! If you don't want to use peanut butter cups, my mom used to use Brach's chocolate covered mints (not flat ones) but the ones that were shaped like pb cups.
- Carbohydrate 40.411 g
- Cholesterol 11.165 mg
- Fat 12.8975 g
- Fiber 0.521499988734722 g
- Protein 1.925 g
- Saturated Fat 3.574305 g
- Serving Size 1 1 Serving (69g)
- Sodium 213.71 mg
- Sugar 39.8895000112653 g
- Trans Fat 0.664510000000002 g
- Calories 279 calories
Step-by-step
- Roll out dough, and cut into 12 large circles.
- Bake cookies as directed on package.
- Allow cookies to cool.
- 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.
Unlike a traditional roasted poultry centerpiece that requires hours of strict temperature monitoring, these novelty baked goods rely on refrigerated dough and room-temperature assembly to create edible turkey figures. While standard drop cookies tolerate stacking once firm, these sculptural confections feature upright candy elements that demand careful handling and specific structural planning. Executing this project requires a clean baking sheet, a standard offset spatula for even frosting distribution, and a fine-tipped piping nozzle if precision is preferred over the supplied decorating gel tube.
Storage and Assembly Management
Constructed components containing high-sugar frostings and soft center candies behave poorly in standard humid refrigeration environments. Humidity causes candy corn to soften and weep sugar syrup, ruining the visual presentation. Assemble the cookie bases and spread the chocolate frosting up to 24 hours in advance, keeping the frosted cookies in an airtight container at room temperature before adding the candy attachments. If freezing is necessary, freeze the baked, undecorated sugar cookies for up to three months in a heavy-duty freezer bag, thawing them completely at room temperature for two hours before applying the chocolate adhesive and candy features.
- If the chocolate frosting is too runny to anchor the peanut butter cups securely, refrigerate the tub for 15 minutes to stiffen the fats.
- Press candy corn firmly into the frosting while the layer is freshly spread to ensure structural stability.
- Keep decorating gel at room temperature during application to prevent clumping in the nozzle.
