Chocolate Cookie Turkeys Recipes

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.

Steps:

• In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set., 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., Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate. Refrigerate until set., For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads., With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils. Let stand until set. Store in an airtight container.

Steps:

• In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours.
• Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 1/4-inch thick. 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.

Steps:

• Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers., Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie., Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey., Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator.

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.

Steps:

• Separate each cookie, leaving all the cream filling on one half of each. Set filling-topped halves aside.
• Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 min. or until chocolate is firm.
• Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use dot of melted chocolate to attach cinnamon candy to each body for the head.
• Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.