Looking for a fun activity or an adorably delicious dessert for Thanksgiving?
My lovely friend Sam recently blogged about these irresistible turkey cookies. As soon as I saw them I vowed, MUST BAKE! And bake I have. As of today, I’ve made over 13 dozen. So many, in fact, I’ve resorted to decorating them with leftover birthday frosting. (Green turkeys rule.)
The idea originated with Pillsbury as a way of using their pre-made sugar cookie dough. Which is fine if you’re a normal person. But as someone
abnormal on a strict low-sodium diet, I had to make my own. Verdict? Tastiest turkeys ever.
If you’d like to make these too (you know you do) directions are below
1 c. (2 sticks) unsalted butter
1 1/3 c. sugar
2 t. pure vanilla extract
1/2 t. pure almond extract (optional)
1 t. Ener G sodium free baking soda (or 1/2 t. “regular” baking soda)
2 1/4 c. flour
Preheat oven to 350 degrees. Get out 2 baking sheets and set aside.
Using a mixer, beat together the butter and sugar. Add the extract(s) & egg and stir to combine. Add the baking soda and mix, then gradually add in the flour, beating until well incorporated.
Drop the cookies by large spoonfuls (a small ice cream scoop works perfectly here) and flatten using the bottom of a drinking glass dipped in sugar.
Place baking sheet on middle rack in oven and bake for 12 minutes. Remove from oven and transfer cookies to a wire rack to cool.
Once cookies are cool, time to decorate!
Pipe a thin “rainbow” of frosting on the top and arrange candy corn to look like feathers. Then make eyes, beak and legs below.
HAPPY THANKSGIVING, EVERYONE!