Let’s talk turkey… when it comes to getting the perfect base for cookies, there’s no substitute for using real butter. Now excuse me while I go gobble-gobble these up! Want to make your own? Scroll down for instructions and supplies.
15-second count royal icing in gray, teal, red, beige, golden yellow, white, brown, light red (test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth)
12” decorating bags
Decorating tip number 1
Scriber needle or toothpick
Cut the cookies from a chilled sheet of sugar cookie dough using the flower cookie cutter for the feathers. Use a paring knife to trim the bottom of the cookie to shape the lower portion of the body and feet.
Bake and cool the cookies according to the recipe instructions.
Ice the feathers, one at a time, with a base color of your choice and use the scriber needle or toothpick to help shape the icing. Immediately pipe lines of 3 alternating colors. Drag the scriber needle or toothpick down through the middle of the feather, then drag in the opposite direction on the sides of the feather. Repeat the process for the rest of the feathers. Allow the icing to dry about 1 hour.
Pipe the body of the turkey with brown icing. Use the scriber needle or toothpick to help shape the icing.
Pipe the head with gray icing and use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 1 hour.
Pipe a beak and feet with golden yellow icing and use the scriber needle or toothpick to help shape the icing.
Add eyes with brown icing.
Pipe wings with light red icing and immediately pipe lines of beige icing. Drag the scriber needle through the icing using the same technique as used for the feathers.