This month we focus on cute Thanksgiving or turkey-oriented cookies and desserts! We start off with turkey cookies!

Ingredients

1 cup semisweet chocolate chips

30 candy corn candies, plus 6 white tips of candy corn

6 chocolate sandwich cookies

6 mini peanut butter cups

6 malt balls

1 cup Red Frosting, recipe follows

6 chocolate sandwich cookies with top cookies removed

Red Frosting:

1/2 stick (1/4 cup) unsalted butter, at room temperature

1 1/2 cups powdered sugar

1/2 teaspoon pure vanilla extract

2 tablespoons whole milk

Red food coloring, as needed

Directions

Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.

For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.

Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.

Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.

Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.

Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.

Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.

Red Frosting:

In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

ENJOY!

Our finally entry this month is Witch Fingers!

Ingredients

1 cup butter, softened

1 cup confectioners’ sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

2-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Red decorating gel

1/2 cup sliced almonds

Directions

In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.

Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3×1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle.

Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.

ENJOY!

Today’s entry is Eyeball Cookies!

Ingredients

5 ounces white baking chocolate, chopped, divided

20 to 25 vanilla wafers

Paste food coloring

1/2 cup semisweet chocolate chips

Red liquid food coloring

Directions

In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.

Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.

For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.

ENJOY!

Today’s entry is Caramel Apple Bites!

Ingredients

FILLING:

1/3 cup finely chopped unpeeled apple

1/3 cup evaporated milk

1/3 cup sugar

1/3 cup chopped walnuts

DOUGH:

1/2 cup butter, softened

1/4 cup confectioners’ sugar

1/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

TOPPING:

1 package (14 ounces) caramels

2/3 cup evaporated milk

Green toothpicks:

1 cup chopped walnuts

Directions

In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.

Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.

ENJOY!

Today’s Halloween entry is Spider Cookies!

Ingredients

1 cup creamy peanut butter

1 cup sugar

1 large egg, room temperature

24 Reese’s mini peanut butter cups

1/2 cup milk chocolate chips

1 teaspoon shortening

48 candy eyes

Directions

Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set.

In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer melted chocolate mixture to a pastry bag fitted with a small round tip. Use mixture to adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

ENJOY!

In honor of Halloween, this month’s recipes have a Fall/Halloween theme! First off…Autumn Leaves!

Ingredients

2 cups butter, softened

1-1/2 cups sugar

2 large eggs

2 teaspoons vanilla extract

5-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Red, green, orange and yellow paste food coloring

1-1/3 cups confectioners’ sugar

5 to 7 teaspoons warm water

1 tablespoon meringue powder

1/4 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

Divide dough into 4 portions; tint 1 red, 1 green, 1 orange and 1 yellow. Shape each into a disk and wrap. Refrigerate 30 minutes or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. leaf-shaped cookie cutter. Place 2 in. apart on greased baking sheets.

Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.

Meanwhile, in a large bowl, combine confectioners’ sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let stand until set. Store in an airtight container.

Enjoy!

Our next Back-to-School treat is Peanut Butter Banana Cookies!

Ingredients

1/2 cup unsalted butter softened to room temperature

3/4 cup light brown sugar

1/2 cup creamy peanut butter

1 large egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1/2 cup mashed banana

1/3 cup sugar for rolling

Instructions

Preheat the oven to 350F degrees. Line your baking sheets with parchment paper and set aside.

Mix softened butter and brown sugar together well for 2 minutes.

Add in the peanut butter, egg, vanilla, salt, baking soda, and banana. Mix well for 1-2 minutes.

Slowly add the flour and combine well, do not over mix.

Using a cookie scooper – scoop batter and roll dough into a ball, roll each cookie ball in the sugar, and place on a lined cookie sheet. Batter should make 24 cookies.

Use a fork to flatten the cookies, bake in the oven for 10-12 minutes until a light golden brown.

Remove from the oven and let cool for 3-4 minutes. 

ENJOY!

The second offering in our Back-to School desserts is Mint Chocolate Cookies. These promise to taste like a version of Girl Scout Thin Mints.  I’ll let you know when I try them!

ingredients

1 cup butter, softened

1 cup granulated sugar

³⁄₄ cup packed light brown sugar

2 teaspoons vanilla extract

¹⁄₂ teaspoon salt

2 eggs

2 cups all-purpose flour

¹⁄₂ cup cocoa

1 teaspoon baking soda

1 ²⁄₃ cups mint chocolate chips

directions

Heat oven to 375 degrees F.

Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.

Add eggs; beat well.

Stir together flour, cocoa and baking soda.

Gradually add flour mixture to butter mixture beating until well blended.

Add chocolate chips to batter.

Drop by rounded teaspoons onto an ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Enjoy!

Since this is Back-to-School month, I’ll be sharing cookies and lunchbox treats recipes! The first is Toffee Crunch Cookies!

Ingredients

1 cup (2 sticks) butter

1 cup light brown sugar

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 (10-ounce) bag toffee candy bits

1 cup oatmeal

1 cup sweetened flake coconut

1 cup chopped almonds (I’m going to try walnuts or pecans)

Directions

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

ENJOY!