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Sunday, November 22, 2015

Hand Print "Turkey Cookies" - Made with Gingerbread Cookie Dough

A lady I made cookies for before asked if I could make cookies for her students. She sent over a very cool picture of a hand print turned into a Turkey. I ordered the largest hand print cookie cutter I could find and set out to make these adorable cookies. My cutter was smaller so I couldn't put as many details for the feathers. I was still pretty pleased how mine turned out. 

I found this idea on Some What Simple for Turkey's and started with a Gingerbread cookie base I found on Simplee Thrifty. For the royal icing I used the one I used for the Graduation Caps, I found this to be an easy recipe that works perfect.

Step 1-  Use Royal icing for the outline, feet, gobbler and name should be thicker than the fill icing.
Step 7-  Fill with the thinner frosting.  Just add a touch more water to the thick stuff you made.
Step 8- Pop the bubbles with a toothpick right away when it’s still really wet.
Step 9- Make some feet and gobblers on a piece of parchment.  After they are dry (several hours) they will come right off.
Step 10-  After your fill frosting has set up a tiny bit, add feathers.  
Step 11- With dots of frosting, put the legs on last.  
ALEXIS NOTES: I found that I could draw on feet with a small amount of black royal icing in a snack size ziplock. I added the wattle with a toothpick and some redish royal frosting. I added these after my brown had set up. I used small chocolate candies I found at Hobby Lobby for the feathers. I ordered my hand cookie cutter from Amazon (she traced kids handprints). 

Cookie Base:
2 cup Flour 1 tsp Baking Powder
1 tsp Ginger
¼ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ground Cloves
⅓ cup melted Shortening
⅓ cup Molasses
⅓ cup Brown Sugar
8 tsp Water
1 egg
¼ tsp Vanilla
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon.
Beat together shortening, molasses, water, egg, brown sugar and vanilla until blended.
Slowly stir in the dry mixture until completely absorbed.
Divide dough in half.
Flatten each, wrap in plastic wrap, and refrigerate for several hours.
Preheat oven to 350.
Line cookie sheet with parchment paper.
Flour work surface.
Roll dough out to ¼" thickness.
Cut out cookies and place 1" apart on prepared sheet.
Bake for 10-12 minutes until they look dry.
Move to wire rack to cool.

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