A Flock of Turkeys Recipe

Ingredients

• 48 sugar cookies (3 inches)
• 1 package (12 ounces) chocolate and marshmallow cookies
• 1 can (16 ounces) chocolate frosting
• 1 cup vanilla frosting
• Yellow and red paste food coloring

Directions

• Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers.
• Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie.
• Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey.
• Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator. Yield: 2 dozen.
  
  Editor's Note: This recipe was tested with Nabisco Pinwheels.

A Flock of Turkeys published in Taste of Home October/November 2007, p13