Use Up That Candy Corn....Make Candy Corn Turkey Cookies!!

Yesterday we used up our leftover Halloween candy with some yummy beverage recipe ideas, none of which included that candy corn leftover from our Candy Corn Challenge attempts. But now, thanks to Pillsbury, we have some great cookie recipes perfect for Thanksgiving!! Each are made with Pillsbury’s Create ‘n Back refrigerated sugar cookies, pre-packaged frostings and, of course, candy corn!

Thanksgiving Turkey Cookies (Makes 16 cookies.)

  • 1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
  • 1 container (16 oz) chocolate creamy frosting
  • Candy corn
  • Orange decorating icing
  • Black decorating gel
  • Miniature candy-coated chocolate baking bits
  1. Heat oven to 350E°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
  2. Spoon chocolate frosting into re-sealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
  3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

High Altitude--no adjustment.

Tom the Turkey Cookie (Makes 12 cookies.)

  • 1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
  • 1 cup vanilla creamy ready to spread frosting
  • Brown decorating icing
  • Candy corn
  • Colored sugar crystals and candy sprinkles
  1. Heat oven to 350 degrees. For each turkey, roll 1 tablespoon dough into ball. On ungreased cookie sheet, place balls about 3 inches apart; flatten slightly. Roll 3 teaspoons dough into 3 oblong balls and place 1/4 inch apart for feathers. Using 1 teaspoon dough, shape 2/3 for head and 1/3 for feet.
  2. Bake 10 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Frost and decorate as desired with remaining ingredients.

High Altitude (3500-6500 ft):In large bowl, break up cookie dough. Knead 2 tablespoons all-purpose flour into dough before shaping.

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