Thanksgiving Cookies

My favorite holiday is on the way! Thanksgiving has been my favorite holiday since I was a child. I'm known for bringing chunky apple cranberry sauce to the Thanksgiving meal and cookies to add to dessert (since I'm not a pumpkin pie fan). This soft chocolate cookie makes a great backdrop for decorating cookies.

Recipe:

Melt 3/4 cup of butter in a small sauce pan with 1 1/2 cups of brown sugar, 2 cups of chocolate chips and 2 T of water.  Remove from heat and rest 10 minutes.  Combine 2 eggs with melted chocolate mixture and add 1 1/4 t of baking soda & 3 cups of flour.  Refrigerate dough for 1 hr.  Roll into walnut sized balls, place on parchment paper and bake for 8min at 350F.

While the cookie dough chills for an hour, melt white candy melts to pipe the feathers for the Indians and turkeys. I melt, mix color and add to a small Ziploc- snipping the corner and piping onto wax paper. I mixed teal and orange, so I had 3 piping bags. As the orange began to harden, I molded a few turkey beaks.

When you remove the cookies from the oven, immediately place a pink candy melt in the center of the cookie. As the candy disc melts, place the candy eyes. I used an assortment of sprinkles for brown, blue and green eyes. The tip of the candy melt will be the Pilgrim and Indian's nose. 

Mix a few colors of frosting to pipe hair, mouths, headbands and hats (brown, yellow, dark pink, white, black) and place the frosting in a Ziploc. Snip a small corner and pipe.

The turkey heads are warmed Tootsie Rolls. Place in the microwave for about 10 seconds to warm and then the Tootsie Roll is easy to mold.

Place the turkey feathers while the candy melts is still partially melted/warm.

The Indian Chief is my favorite in this set.