3-D Turkey Cookies
 
 
Author:
Adapted from: “Rose’s Christmas Cookies” by Rose Levy Beranbaum
Makes: about 9 - 3” cookies with added cut-outs
Ingredients
  • DOUGH
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 2 teaspoons lightly beaten egg
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon lemon extract or Fiori di Sicilia flavoring
  • ICING
  • 4 cups confectioner’s sugar
  • 3 tablespoons milk, add more to thin icing to desired consistency
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • DECORATING
  • food coloring, gel or liquid (India Tree natural food colors recommended)
  • paper towel squares ( 1 for each color being used)
  • plastic wrap ( 1- 6” strip for each color being used)
  • twisty ties (1 for each color being used)
  • small bowl of water
  • candy eyes
  • orange rainbow chip sprinkles
Directions
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg and extracts.
  4. Gradually add the flour mixture and mix just until combined.
  5. Form the dough into a disc, wrap in plastic wrap, and refrigerate until firm (30 minutes- overnight).
  6. WHEN READY TO BAKE: Preheat oven to 350° F. Line a baking sheet with parchment paper.
  7. Use ½ of the dough at a time, keeping the remaining dough refrigerated until ready to use. Between two sheets of plastic wrap, roll out the dough to ⅛ “ thickness.
  8. Remove the top plastic wrap and cut out cookies, 5 tear-drop shaped feathers for each cookie, and 1 head and 1 body circle for each cookie. Place cookies on the prepared baking sheet about 2” apart. The large cookies should be baked separately from the feather and head/body cookies.
  9. Bake for 10-12 minutes until the edges begin to turn golden brown. The small cookies will require less time than the larger ones, so should be baked separately and watched carefully to avoid burning.
  10. Allow the cookies to cool 10 minutes on the baking sheet before removing to a wire rack to cool completely.
  11. ICING: In a medium bowl, mix together the confectioner’s sugar, milk, corn syrup and vanilla until smoothand glossy. Add additional milk in teaspoon increments until desired consistency. (Icing consistency should be thin enough to spread easily but thick enough not to drip off the cookies. It should resemble a thin paste but not glue.)
  12. Remove ¼ cup of icing into a small bowl. Color the icing red, then place in a piping bag with a very small round tip (Wilton #2), or cut off a tiny corner of the bag when ready to add the red icing over the turkey beak (snood).
  13. To apply the icing choose 1 of the following suggested methods:
  14. SPATULA METHOD: Use icing that is a spreadable consistency. Spoon the icing or use a piping bag or ziplock bag with a small part of a bottom corner cut off to place some icing onto a cookie and use a knife or offset spatula to spread the icing evenly over the surface of the cookie. Allow the icing to dry overnight. (Reserve left over icing to attach head, body, and feathers later.)
  15. OUTLINE/ FLOOD METHOD: Two consistencies of icing will be used. First, spoon about 1 cup of icing (thin paste consistency) into a piping bag or ziplock bag with a small part of a bottom corner cut off. Outline the top of each cookie. Thin all remaining icing to the consistency of glue and spoon into a piping bag or ziplock bag. Set aside and allow the icing outline to dry for about 1 hour. When the outline has set slightly, pipe the remaining icing onto each cookie filling in the outlines. Allow the icing to dry overnight. (Reserve left over icing to attach head, body, and feathers later.)
  16. DECORATING (ADDING COLOR): You will need 1 paint dauber for each color. To make paint daubers, cut a paper towel sheet into 4 pieces. Scrunch a piece of plastic wrap into a ball and place at the center of a paper towel square. Twist the paper towel around the plastic wrap and secure with a twisty tie.
  17. Dispense about 5 drops of each color food coloring onto a plate. Leave room between colors.
  18. Moisten a dauber slightly in the water. Dip the dauber in a food color, blot off excess color, then pat onto the cookie. Use a different dauber for each color.
  19. Cookies should be dry before they are stored. Drying time varies. My India Tree natural food colors required overnight drying.
  20. When the coloring is completely dry, the body, head, and feathers can be “glued” onto the cookie using the icing as glue. Add the eyes and beak. Use the red icing to pipe on the snood (the red thing that hangs off a turkey beak).
  21. Allow the icing glue and snood to dry completely (1-2 hours) before wrapping or storing.
  22. Store cookies in an airtight container at room temperature for up to 2 weeks.
Packing tips
Double wrap each cookie in plastic wrap, then place in an airtight container or zip lock bag. Use crushed tissue paper or other packing material to assure that the cookies do not move during transit.
Recipe by The Monday Box at http://themondaybox.com/2015/11/3-d-turkey-cookies/