Handprint Turkey Cookies
February 12th, 2013 posted by Tami Rose
Kids will get a kick out of watching their handprints turn into turkeys. This fun group activity allows kids to not only make their own creations, but eat them too!
What You Need
1 roll of refrigerated sugar cookie mix or your favorite sugar cookie recipe** red, yellow and green paste food coloring 3 pairs of disposable gloves chocolate chips red fruit leather candy corn
What You Do
** See Tami’s favorite sugar cookie recipe below. Divide the cookie dough into 4 equal pieces, leaving one piece white and coloring other 3 pieces: 1 red, 1 yellow and 1 green with the paste food coloring. Make sure to wear a clean pair of gloves when mixing each color so that you avoid coloring your hands! **Hint: Color each piece slightly darker than you want the end result to be. It will lighten a bit during the baking process. Gently press each piece of the dough together, forming a large ball. Place dough into a bowl, cover with plastic wrap and chill for 30 minutes. Roll out chilled dough on a lightly floured surface to a 1/2 inch thickness. Gently press hand into dough to make a clear imprint. Cut around outer edge of handprint with a knife. Repeat with remaining dough. Lift cookies carefully with a spatula and place on an ungreased baking sheet. Separate the fingers to resemble feathers, leaving the thumb standing upright for the head. Bake until lightly browned. Immediately after removing from oven, press one piece of candy corn into each of the 4 fingers, leaving thumb plain. Gently remove from pan. After the cookies have cooled slightly, press a chocolate chip into the thumb for an eye. Use a small piece of fruit leather and stick on for the turkey gobbler neck. That’s it! Let the kids have fun eating their creations!
Tami’s Favorite Soft Sugar Cookies
1/2 cup shortening (part butter or margarine) 1 cup sugar 1 egg 1 tsp. vanilla 2 2/3 cup flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. nutmeg (optional) I leave it out for white cookies 1/2 cup sour cream Preheat oven to 425 degrees F. Mix shortening, sugar, egg, & vanilla thoroughly. Blend dry ingredients. Add to sugar mixture alternately with sour cream. Divide dough; roll out on a well-floured board. Cut with cookie cutters (metal cookie cutters w/ open tops are the easiest) You can make these as thick as you want… the thicker, the chewier. Place cookies on lightly greased baking sheets. Sprinkle with sugar unless you are going to ice them. Bake 7-8 minutes or until very lightly browned around the edges. Makes 3-4 dozen but I never get this many because I make mine thicker. If you use the nutmeg in them, you don’t even need the icing but it will give your cookies a slight off-white appearance if they are left un-iced. If you like chewy cookies, roll them out a little thicker. If you like thin, crispy cookies, roll a kind of thin but not real thin or you wont be able to remove to them from cookie pan. This dough is very easy to work with too! I always double it because I like the thicker cookies.