Thanksgiving Turkey Handprint Cookies



Turkey handprint cookies are a family tradition at our house for Thanksgiving.  If needed, you can make these ahead of time and freeze them or just freeze the dough.  This recipe makes about 2 dozen delicious shortbread cookies (more or less depending on the size of your cookie cutter). This recipe can be doubled if needed.


Ingredients:
1 cup salted butter softened (no substitutes - must be butter)
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/8th teaspoon cinnamon
Colored Frosting http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html
chocolate chip for the eye
candy corn for the nose
Piping bags for the frosting
1 hand (or hand shaped cookie cutter)

Directions:

(1) Cream butter and sugar; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands. This will make the dough come together.

(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with hand shaped cookie cutters or trace your own hand and remove to your cookie sheet with a butter knife. If the dough becomes too soft to work with refrigerate it until cool and continue.

(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

(4) Decorate

These are the tools I used for this recipe






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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Thanksgiving Turkey Handprint Cookies



Turkey handprint cookies are a family tradition at our house for Thanksgiving.  If needed, you can make these ahead of time and freeze them or just freeze the dough.  This recipe makes about 2 dozen delicious shortbread cookies (more or less depending on the size of your cookie cutter). This recipe can be doubled if needed.


Ingredients:
1 cup salted butter softened (no substitutes - must be butter)
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/8th teaspoon cinnamon
Colored Frosting http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html
chocolate chip for the eye
candy corn for the nose
Piping bags for the frosting
1 hand (or hand shaped cookie cutter)

Directions:

(1) Cream butter and sugar; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands. This will make the dough come together.

(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with hand shaped cookie cutters or trace your own hand and remove to your cookie sheet with a butter knife. If the dough becomes too soft to work with refrigerate it until cool and continue.

(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

(4) Decorate

These are the tools I used for this recipe






Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine