The kids loved working on their pinecone turkeys. I was a gluey mess by the time they were all done, but that's ok. They're going to be our centerpieces at the kids table at our house on Thanksgiving. Along with a tablecloth to be colored by the kiddos, we should have a pretty cute table!
Sugar Cookie Pumpkin Pie Slices:
You will need:
Pillsbury ready cookie dough
Orange cookie icing
White cookie icing
Gingerbread or tan colored chocolate melts
1. Roll out the cookie dough and cut into triangles. After I baked my cookies they weren't very pretty triangles, so I just trimmed them up when they came out of the oven.
2. After letting them cool, pipe on the orange icing. Go around the edge first and let it sit for a few minutes, then go back and fill it in. Let it harden before going on to the next step.
3. Melt the chocolate according to the package directions. Then place carefully in a baggie. (I had to grab another baggie because the chocolate was too hot and melted a little hole in it). Using scissors, clip a little bit off the tip of the baggie and pipe onto the cookies.
4. After the orange icing is hard use the white icing to make the "cool whip" on your pie slices. I let it dry between the 2 round of this- that way it built it up a bit.
5. Enjoy!
Stacked Cookie Turkeys:
You will need:
Vanilla Double-Stuffed Oreos
Nutter Butters (small)
Candy Eyes
Candy Corn
Stick Pretzels
Red Cookie Icing
White Cookie Icing
Directions:
1. Slide the candy corns and the pretzel sticks (I broke one stick in half to make two legs) into the cream of the cookie.
2. Attach the nutter butter to the oreo with some white cookie icing.
3. Put a small glob of red icing on the nutter butter and then use that to attach the candy corn.
4. Use the white icing to attach the candy eyes.
5. Enjoy!
