So this is definitely an off week for me. My Tuesday post came out on Weds night. My Thursday post will come out on Friday. That is ok though, I'm glad that we are safe and now have power. So these Turkey Cookies are so cute. I actually made them a couple of weeks ago, and remembering them made me smile after this long week.
So I posted two side dishes that I love, but these cookies are new. They would be super fun to make with kids. Letting them pick out all the parts of the turkey. My husband and I are still not sure if the walnut is the wattle or the snood. We did know it was important though.
So my family is huge on desserts. We will probably have 4-5 options at our Thanksgiving Dinner. We will probably have some chocolate chip cake, its pretty much a family staple. There will also be pumpkin pie, its my dad's favorite. I may bring my new chocolate cherry ganache pie, since its so yummy! Did you see it got shared on the Lucky Leaf Facebook page. So excited!
If that wasn't enough then these cookies would be the next addition to the table. We used candy corn for the feathers. The eyes and nose are reese pieces. The waddle/snood is a chopped walnut. Its pretty amazing as you eat these cookies you get a good mix of flavors. If you start feathers first you get candy corn and chocolate, so yummy. Then you get to the middle which is chocolate and peanut butter with the reeses, definitely can't go wrong there. Lastly you get chocolate and walnut with the last bite.
2 1/4 flour
1 tsp baking soda
1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 package chocolate instant pudding and pie filling
1 tsp vanilla
75 candy corns
30 brown reese pieces
15 orange reese pieces
15 walnuts cut in the shape of wattles or snoods
Preheat the oven to 350 degrees. Mix together the flour and baking soda in a small bowl and set aside.
Mix together the softened butter, brown sugar and white sugar. Once it is well combined, add the instant pudding mix. After the pudding mix is integrated add the eggs and vanilla. Mix well.
Now add in the flour and baking soda mixture that you had previously set aside. Blend well.
Drop 3 Tbsp size cookies on the cookie sheet. Form the cookie into a round ball so that they come out with a nice round shape. Put 6 on a cookie sheet because they will grow.
Bake for 11-13 minutes. While they are baking get the candy corn, reese pieces, and chop the walnuts.
When the cookies come out start decorating them while they are cooling on the cookie sheet. Start by inserting the candy corns around the edge of the cookie. Then press in the reese pieces and the walnut. The cookie will cool around the candy and it should stay put.
This recipe will yield 15 cookies.
Eat a cookie and enjoy!
This recipe originally appeared on Laura's Baking Talent.
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