Cookie Turkeys

These goofy turkeys are even cuter if you have the brown “Indian corn” candy corn that is sometimes available in late fall. (If you see them, stock up!) On the holiday, young idle hands can stay occupied with this project—and the resulting turkeys make great place-card holders: just prop a little card with each diner’s name between the standing Nutter Butter and the fudge-striped cookie behind. (Don’t do it too many hours before dinner is served or grease will leach up into the paper!)

Recipe from "Candy Construction" by Sharon Bowers. Copyright 2010, Storey Publishing.

Cookie Turkeys

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    Ingredients

    Nutter Butter cookies (one for each turkey) Candy corn
    Chocolate frosting Red fruit leather or red Starburst chews
    Mini chocolate chips Fudge-striped shortbread cookies (two for each turkey)

    directions

    Total:
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    • 1

      For each turkey, lay a Nutter Butter flat on your work surface and make the face by gluing on two mini-chip eyes with a dab of frosting.  Trim off the tip of a candy corn and glue that short point on as the beak.

    • 2

      Cut a little strip of red fruit leather and glue it alongside the beak, letting it dangle down beneath to serve as the wattle.

    • 3

      With frosting, glue the back of the Nutter Butter to the striped front of a fudge-striped shortbread cookie. Use more frosting to glue candy corn to the striped cookie, pushing the fat end of the corn up against the Nutter Butter and all around the turkey’s head and letting the points of the candy corn radiate outward. 

    • 4

      With a thick dollop of frosting, glue the Nutter Butter and fudge-striped cookie upright to the chocolate back of a second fudge-striped cookie lying flat. It helps to sort of nestle the rounded base of the Nutter Butter into the hole in the middle of the shortbread cookie.

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