Gingerbread Cheesecake Bites

These cream cheese centered mini-bites are our new favorite holiday goodie.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies 

1

cup powdered sugar

2

oz cream cheese, softened

1/2

teaspoon vanilla

Directions:

• Heat oven to 350°F. Place miniature paper baking cup in each of 24 mini muffin cups.
• For each cookie, shape 2 teaspoons dough into ball; place 1 ball in each muffin cup; press thumb into center of each to make indentation.
• In small bowl, beat powdered sugar and cream cheese with spoon until smooth; stir in vanilla until blended. In pint-size resealable food-storage plastic bag, place cream cheese filling. Cut small opening diagonally across bottom corner of bag. Pipe about 1 teaspoon filling into each indentation.
• Bake 9 minutes or until toothpick inserted in cookie (not filling) comes out almost clean. Cool completely before removing from muffin cups. Store in airtight container, refrigerating any remaining cookies after 24 hours.

Source: pillsbury.com /  Diane Schmidt

Cherry Almond Cupcookies

Sweet little cookies in mini cupcake cups have a surprise cherry center! From Melody McGowan, Bake-Off® Monthly Challenge.

Ingredients:

24

whole maraschino cherries, well drained

1

package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies) 

2

cups powdered sugar

2

tablespoons butter or margarine, melted

1/2

teaspoon almond extract

2

to 3 tablespoons milk

Red sugar

Directions:

• Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
• In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.

Source: pillsbury.com

Easy Snickerdoodle Cookies

Who doesn’t love a Snickerdoodle? Make these fan favorite cookies using Yellow Cake Mix and a dash of cinnamon. 

Ingredients:

• 3 tbsp. sugar
• 1 tsp. ground cinnamon
• 1 package Classic Yellow Cake Mix
• 2 large eggs
• ¼ cup vegetable oil

Directions:

1. Preheat oven to 375ºF. Grease cookie sheets.
2. Combine sugar and cinnamon in small bowl.
3. Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1" balls. Roll in cinnamon-sugar mixture. Place balls 2" apart on cookie sheets. Flatten balls with bottom of glass.
4. Bake at 375 ºF for 8 to 9 minutes or until set. Cool one minute on cookie sheets. Remove to cooling rack to cool completely.

Source: duncanhines.com

Apple Pie Cookies

These apple pie cookies are simply scrumptious and definitely one recipe you will want to try! With their amazing caramel crust, apple pie filling, and cinnamon and nutmeg lattice crust they’re pure deliciousness in every bite!

Ingredients:

Makes: 6-8 Cookies

1 Box of frozen Pillsbury Pie Crust (2 sheets per box)

Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)

Approx. 1 Cup of Caramel Sauce (just enough for a light coating)

1 Egg..for egg-wash

2 tbsp. Cinnamon/Sugar

1 tbsp. Nutmeg

Flour just for sprinkling

A round cookie cutter..any size you like

Directions:

Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.

Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.

Coarsely chop the Apple Pie Filling into small pieces.

Top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.

Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips.

Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh!  ;)  Create your lattice on top of the actual filling, as if it were a pie!

Dip your cookie cutter into some egg wash and cut out your Pie Cookies…

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg

Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm.   Let them cool just a little..

Source: ohbiteit.com

Jello Cookies

Ingredients:

3/4 c butter
1/2 c sugar
3 oz (85 g) pack of any flavor jello
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt.

Directions:

Cream butter, sugar, jello and eggs.
Mix in rest of ingredients well, roll into balls and place on greased cookie sheet.
Flatten with fork. Bake for 6-8 min at 350.

Source: howtoinstructions.us

Strawberry Lemonade Cookies

Ingredients:

• 1 (15.25 ounce) Betty Crocker Super Moist lemon cake mix
• 1 (15.25 ounce) Betty Crocker Super Moist strawberry cake mix
• 4 eggs
• 2/3 cup vegetable oil (divided)
• 2 teaspoons lemon juice
• 2 cups powdered sugar (divided)
• 1-2 tablespoons milk

Directions:

1. Preheat oven to 375 degrees F.
2. Begin by making the two cake mixes. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly.
3. Remove batters from fridge, and take 2 rounded teaspoons of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball.
4. Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough.
5. Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.
6. To make the glaze (optional), whisk together 1 cup powdered sugar with 1-2 tablespoons of milk until combined. Add more milk to thin the glaze if needed. Drizzle with a fork or piping bag onto the cookies once they have reached room temperature.

Source: bestyummyrecipes.com

Snickerdoodle Cookies

Ingredients:

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

 

Source: Hillbillycastironcooking

Chocolate Pistachio Heart Cookies

Vary the shape of these chocolate-dipped cookies depending on the season.

Ingredients:

• 2/3  cup packed brown sugar
• 1   cup butter
• 1   teaspoon vanilla
• 1   beaten egg
• 2 1/4  cups all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 3/4  cup finely chopped pistachio nuts
• 3/4  cup semisweet chocolate pieces
• 1   tablespoon shortening
• 1/2  cup ground pistachio nuts

Directions:

1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.

 

Source:  bhg.com

Caramel Oatmeal Cookies

Ingredients:

• 1 1/3 cup flour
• 1 1/2 cup oatmeal
• 3/4 cup coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter
• 1 cup brown sugar
• 1 egg
• 1 vanilla bean or 1 tsp vanilla

Directions:

1. In a large mixing bowl beat together butter and sugar until creamy.
2. Add vanilla and egg. Mix until well combined.
3. In separate bowl mix together flour, oatmeal, coconut, baking powder, baking soda, salt.
4. Add flour mix a bit a time to butter mix until combined.
5. Using scooper make 24 even cookies, press, refrigerate for 15 minutes.
6. Bake 350 degrees for 10-12 minutes.

Caramel Topping:

• 28 caramels
• 6 tablespoons heavy cream

In sauce pan over medium/low heat melt caramels in heavy cream.
Spoon dollop in middle of each oatmeal cookie. Cool.
Melt 3 oz of chocolate at 50% in microwave. Drizzle over cookies.

Source:   artandthekitchen

Flourless Carmel Chocolate Chip Oatmeal Cookies

Ingredients:

• ⅓ cup unsalted butter
• 1½ cups rolled oats (not quick-cooking). Use organic oats if you need to guarantee that they are completely gluten-free.
• ½ cup granulated sugar
• ¼ cups dark brown sugar, firmly packed
• ½ cup chopped walnuts (optional)
• ½ cup chocolate chips(optional)
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• 1 egg

Directions:

1. Melt the butter and set aside to cool. Place all ingredients in a medium sized bowl and mix gently by hand or at lowest speed of an electric mixer.
2. Mound the dough into a ball and refrigerate for 20 minutes. (don’t skip this step)
3. Preheat oven to 350* F. Line cookie sheets with parchment or silpats.
4. Form the chilled dough into 1″ balls and place on baking sheets. The cookies won’t rise, but will spread out slightly.
5. Bake for 13-15 minutes or until the degrees are browned and the tops of the cookie are medium golden.
6. Remove from oven and cool on the baking sheet, (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily.
7. Makes 2 dozen cookies.

Source:   whatagirleats.com

Chocolate Brownie Clusters

Ingredients:

• 3 extra-large egg whites
• ½ teaspoon freshly squeezed lemon juice
• 1½ cups powdered sugar
• ¼ cup unsweetened Dutch-process cocoa powder
• 1½ cups raw walnut halves

Directions:

1. Position a rack in the center of the oven and preheat to 325* F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks) Whip whites on low speed for 2 minutes and then increase speed to high whip until stiff peaks form. (Buddy says 5, I say more like 10)
3. Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts, until they are well coated with batter.
4. Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter ½ ” apart , being sure to include about the same number of walnuts (3 or 4) in each cluster.
5. Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rake and let them cool.
7. Store in an airtight container for up to one week. They won’t last more than a day though!

Source:  whatagirleats.com

Dark Chocolate-Milk Chocolate Meringue Cookies

Ingredients:

• 4 large egg whites at room temperature (careful not to get in any yolk in the bowl)
• 1 teaspoon good vanilla extract
• small pich of salt
• 1 cup white granulated sugar
• 1/2 cup dark chocolate chips OR chunks
• 1/2 cup milk chocolate chips OR chunks

Directions: 

1. Preheat oven to 250 degrees and line 2 baking sheets with parchment paper.

2. Using an electric mixer, add the egg whites and beat until frothy and white. Increase speed to high and add in one tablespoon of sugar at a time until soft white peaks form. (Sugar should be mixed thoroughly and not grainy.

3. Sprinkle in salt and add in vanilla. Whip mixture for 2-3 more minutes. (The entire bowl should look similar to homemade whipped cream.)

4. Gently fold in both sets of chocolate chips until thoroughly combined.

5. Take a large resealable bag and fill with Meringue mixture. Snip off one bottom corner and squirt about 2 tablespoons onto parchment-lined baking sheet about 1-inch apart.

6. Bake for about 45-60 minutes or until firm. Cool completely and store in an air tight container.

Source: nibblesbynic.com

Macaroon Kiss Cookies

Ingredients:

2 1/2 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1/2 tsp table salt
2/3 cups butter, softened
6 oz cream cheese, softened
1 1/2 cups sugar
2 egg yolks
1 tbsp plus 1 tsp vanilla extract
1 tbsp plus 1 tsp orange juice
10 cups flaked coconut, divided into 6 cups and 4 cups
1 bag Hershey kisses

Directions:

In a medium bowl, sift flour, baking powder, and salt. Set aside. In a different bowl, beat together butter, cream cheese, and sugar until creamy. Add egg yolks. Add in vanilla and juice. Mix until combined. Slowly add in dry mixture and mix until thoroughly combined. Add in 6 cups of coconut. Place cookie dough in fridge for one hour. Preheat oven to 350. Once dough has been chilled for an hour, remove from fridge and scoop 1 1/2 inch dough balls. Roll in hand to create ball and then roll through remaining 4 cups of coconut.  Place on a cookie sheet, about 12 per cookie sheet. Bake in oven for 14-15 minutes, or until set and light brown. Remove from oven and push one hershey kiss into each cookie and place back into oven for an additional one minute. Remove from oven and cool.

* As a tip, keep dough in fridge in between batches of cookies, I found it was easier to roll the dough into balls when the dough was cold from fridge.

Source: thecookinchicks

Christmas Lollipop Cookies

Ingredients:

1. 1    roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2. 2    tablespoons all-purpose flour
3. Green and red paste food coloring
4. 12  craft sticks (flat wooden sticks with round ends)
5. Assorted decorating decor sprinkles or other small candies

Directions:

1. 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour until well mixed. In medium bowl, place half of the dough; add desired amount of green food coloring, working it into dough until well blended, Wrap dough in plastic wrap; freeze 10 minutes. In separate medium bowl, place remaining dough; add desired amount of red food coloring, working it into dough until well blended. Wrap dough in plastic wrap; freeze 10 minutes.
2. 2 For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
3. 3 Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
4. 4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.

Notes:

1. If dough gets too warm and sticky to work with, simply place in freezer for a few minutes. Chilled dough makes for less mess and easier rope rolling.
2. When coloring dough, use a large resealable food-storage plastic bag to keep your fingers from turning colors and, if necessary, to easily move dough back and forth from freezer.

Source: pillsbury.com

Flourless Chocolate Brownie Cookies

These ooey, gooey chocolate cookies are easy and addictive! Be warned!

 

Ingredients:

• 3 cups powdered sugar
• ⅔ cup unsweetened Dutch-processed cocoa powder
• ¼ tsp sea salt
• 3 large egg whites, at room temperature
• 1 Tbsp pure vanilla extract
• 2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350.
2. In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Add in vanilla. Whisk in egg whites until just moistened. Add in chocolate chips.
3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.
4. Bake for 14 minutes or until tops are glossy and lightly cracked.

Notes:

 

These cookies are considered “gluten-free” if using gluten free chocolate chips. 

 

Source: creativekitchenadventures.com

Oreo Turkey Cookies

Since it’s Friday (woo hoo!) I thought we’d do something fun.  These little turkeys (speaking of turkeys, did you see what mine did yesterday??) are perfect for school parties, family nights, and Thanksgiving place holders.  At the end there’s an easy pilgrim hat as well.  I don’t really know where this idea originated from- I made the turkeys as a kid as I’m sure many of you have and I’ve seen the little hats all over the internet.  Both Turkey Day classics, so go have some fun!

Ingredients:

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes
*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle.  The chocolate is easy to make, and homemade actually works a little better because you can make it stiff.  However for the colored details like yellow and red, these little tubes are great.  It doesn’t really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I’m using store-bought tubes for everything here purely for convenience- works great!
First step:  Grab a cookie.  You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn.  If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks.  I think the candy corn sticks in better with the tip so I leave it on.  Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups.  Take a sharp knife and cut a sliver off of one end.  (I don’t need to tell you what to do with the sliver, do I?)  It helps to gently cut in a sawing motion so you don’t break the PB cup.  (Although I wouldn’t have to tell you what to do with a broken one either, would I?)  Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall.  My frosting was a bit soft, so they needed the extra support.
Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.  Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used.  A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble. Or whatever that thing is called.  What is it called?  I’m too lazy to google.  Extra giveaway entry for the first person who can tell me.  Okay not really but I’ll think you’re awesome.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!  I just made little name tags with my Silhouette (what’s that you say?  You’re bummed you didn’t win a Silhouette and you wish we’d give away another one?  Okay how about this month?  You didn’t hear that from me. Yes you did.  Don’t tell.  Do tell.  Tell Everyone.  Forget it) and then I popped them in there on toothpicks.
How cute is my little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge strip cookie.  Use yellow frosting to make the buckle.  (Pretty much the Thanksgiving version of the Halloween witch hats seen in this post!)

Source: ourbestbites

15 Different Ways To Make Turkey Cookies The Kids Will Gobble Up

Thanksgiving will be here before we know it and I have rounded up some of my favorite Turkey Cookie Ideas to share with you just in time. I am amazed at how many ways you can make a Turkey Cookie and some of which I had never seen before. So get ready to be inspired with some ideas that would be perfect for your Fall Thanksgiving Party or your Thanksgiving Day dessert table for the kids.

Ok of course us adults will like them too, kids are always just a good excuse to make Cookies and turn them into Turkeys. The other fun part about Turkey Cookies is that if you are able this can be turned into a fun activity for the kids to do. I do this a lot at our holiday parties with the kids. I set up all the goodies with a Sample Cookie or Cupcake and I let them make their own. So keep that in mind as well – the kids love to make them as much as they love to eat them.

So I have gathered 15 different Turkey Cookie Ideas and I will call them the best of the best. They are all easy to make and I have added a link for each of them so you can see the directions too. Just click the purple word links and see how they are made. I wish I can take credit for them all, but I cannot and that is OK because I love nothing more than creative people.  So come on and let me show you all the Yummy Turkeys creations I have found………….
1. Nutter Butter Turkey Cookie Pops – Now this is one I can take credit for since these were my creation. They are simple to make with Chocolate and a Nutter Butter Cookie on a Stick – I think everything tastes better on a stick.

2. Oreo Turkey Cookies – I like these Turkeys, but Oreos are also my favorite cookie of all time. I could skip dinner and just eat these. Just sayin’

3. Handprint Turkey Cookies – These Handprint Turkeys are very cool and I think I really like the Chocolate coating for added sweetness.
4. Candy Corn Turkey Cookies – Simple Sugar Cookies turned Turkey just using a few simple treats – like Candy Corn – YUM

5. Flock of Turkeys Cookies – There are two different styles of Turkeys Cookies in this Flock – some made with Cookies and Marshmallow Pinwheels and the others using Ritz Crackers and Oreos – How cute are they?

6. Fudge Stripe Turkey Cookies – What a delicious combo of Chocolate Covered Cherry Bodies paired up with Fudge Stripe Cookies and a Candy Corn Beak.
7. Handprint Turkey Cookies – What I love about these Handprints is that the print is that of your child and not a cookie cutter. That really gets them into the creating process huh? I think they are super cute.

8. Colored Handprint Turkey Cookies – These guys are all decorated with the colors of a Turkey using a Sweet Cookie Glaze.

9. Marshmallow Pinwheel Turkey Cookies – This is a different take on the Fudge Striped Cookie Turkeys above and I like the way it was done – Super Simple and Cute Cute Cute !!!
10. Nutter Butter Turkey Cookie – This Turkey Cookie is full of so many great treats, Nutter Butter Cookie, Chocolate Wafers, M&Ms, Reese Peanut Butter Cup and Jelly Beans – Wow all of that in one Turkey Cookie – this may be what I have to make this year – lol.

11. Pizzelle Turkey Cookie – I happen to love this one using a Pizzelle Cookie as the Feathers. I think this is so creative  – I love love love it !!!

12. Oreo Turkey Cookies – I love these guys which also use an Oreo Cookie combined with Reese Peanut Butter Cups and Candy Corn. This kids love this one too.
13. Graham Cracker Turkey Cookies – Thsi Turkey Cookie is so different using a Graham Cracker stand and am Orange Gumdrop body. I love all the creativity. So many SWEET Turkeys out there.

14. Pillsbury Turkey Cookies – This cookies is great taking the slice and bake Pillsbury Turkey Cookies and kicking them up a notch with some M&M Feathers – who would have thought.

15. Handprint Turkey Cookie Place Settings – How great would these Turkey Cookies look on your Thanksgiving day Table with all your guests name on them? I really like this idea – don’t you?

Source:  thepartyanimal-blog

Thanksgiving Turkey Cookies

You and your guests will want to gobble up these Thanksgiving Turkey Cookies. Using our refrigerated chocolate chip cookie dough as the base of these adorable cookies, frosting and almond slices are used to decorate the "turkey's" body. For the finishing touches, white and semi-sweet mini morsels are used for the eyes, candy corn as the nose and pretzel pieces are used as the feet for this tasty treat! Who says you can't have turkey for dinner and dessert!

Ingredients:

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 3/4 cup prepared chocolate frosting
• 1/3 cup sliced almonds
• 48 NESTLÉ® TOLL HOUSE® Premier White Morsels
• 48 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
• 24 candy corns
• 48 pretzel twist pieces for feet
  

  Directions:

  PREPARE cookies as directed on package. Cool completely.
  
  FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
  
  NOTE: Candy corns can be used for feathers instead of almond slices.

Source: verybestbaking

Oreo Turkey Bites

Ingredients:

◾Double Stuff Oreo Cookies
◾Candy Corn
◾Whoppers
◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes

Directions:

1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!

4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.
 
5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.
 
6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).
 
Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little goggler under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Source: Our Best Bites

Christmas Cookies For Kids

Ingredients:

1   pkg of Nutter Butter Cookies
1   pkg of M&M's
1   pkg. of Pretzels
1   can of white frosting


Directions:

What an easy and fun recipe to put together with your kids! Just some Nutter Butter cookies, frosting, pretzel twists, M and M's and you're set!

Source: Serving up FUN in the kitchen with Lydia Martin