RSS Feed

Tag Archives: easy cookie recipe

Gingerbread Turkey Cookies

Posted on

Turkey Cookie4-1These no-bake turkey cookies have a blast of ginger, vanilla and chocolate in each bite. Plus aren’t they cute? And not a single piece of candy corn in sight!

Turkey Cookie1-1I set out on a mission this week. To create a cute turkey cookie without using candy corn. Because candy corn is gross, in my opinion, and it seems to be the staple of all things “turkey” in the baked goods realm. I knew I wanted to use Anna’s Swedish Thin Cookies as my base, because they have that beautiful scalloped edge, and they are DELICIOUS. They come in ginger, orange, almond and (maybe?) mint- I haven’t seen the mint recently, so maybe not. And- before you think you won’t be able to find them, they are at most Walgreens, Walmarts, and (of course!) at Amazon- you maybe haven’t ever noticed them before.

So one Anna’s cookie, one mini Nilla Wafer, a little colored chocolate, candy eyes, and voila! An adorable and tasty turkey cookie- just in time for Thanksgiving!

I also want to say- once you get your chocolates melted, these go together fast. They are a super quick way to make people smile over the holidays.

Turkey Cookie5-1Want some instructions? (Printable version here)

Ingredients: (makes about 32 turkey cookies)

  • One box of Anna’s Swedish Thins in whatever flavor you like best
  • One box of mini Nilla Wafers
  • One bag of Wiltons Candy Melts in dark chocolate
  • 1/4 bag of Wilton’s candy melts in blue, white and orange
  • 3 small zip-top bags
  • Toothpicks
  • Just a few Wilton’s candy melts in red.
  • Candy eyeballs (2 for each cookie)

Directions:

  • Unwrap Anna’s cookies and Nilla wafers and place in small bowls for easy reach.
  • Lay a piece of parchment paper on your countertop.
  • Place dark chocolate candy melts in a large bowl, and blue, white and orange melts each in their own smaller bowls.
  • Melt all candy melts (except red) in the microwave (30 second increments, stirring between, until melted and smooth).
  • Carefully spoon the blue, white, and red melts into individual zip-top bags, zip them shut, and clip a small corner off the bottom of the bag with scissors. 
  • Place these warm bags of melts on a warm plate, and cover with a warm towel (to prevent them from hardening up while you use them). 
  • Place one Ginger Thin in the dark chocolate melts- top down. Turn it over with a fork (covering both sides with chocolate), and then lift it up on the fork and tap the fork against a side of the bowl to allow excess chocolate to drip off cookie. Slide covered cookie off fork and onto parchment paper. 
  • Pipe a line of white melts around the top edge of the cookie- almost in a circle. Then pipe a blue line inside the white, and an orange inside of that.

Turkey Cookie6-1 Turkey Cookie7-1

  • Use a toothpick to pull the lines of color to the lower center of the cookie, pulling in along the lines of the cookie’s scalloped edge. 
  • Place a mini Nilla Wafer on the bottom center of cookie.

Note: Only do one to two cookies at a time. You want the dark chocolate on the cookie to still be soft when you pull your lines of color in. If your dark chocolate in the bowl begins to cool and harden, just pop it back in the microwave for 30 seconds.

Turkey Cookie8-1 Turkey Cookie9-1

  • After all cookies are decorated and all have a Nilla Wafer placed, glue eyes on by using a little of the left-over white melts and a toothpick. Dab a little of the melts on the back of an eye and then press it onto the Nilla Wafer. 
  • Add a few red melts to your orange ones and re-melt for the beaks. Use a toothpick to draw little beaks on each bird. 
  • Enjoy!

Turkey Cookie3-1My thoughts: Sometimes the way I “see” a potential idea in my head just doesn’t work when I make it, but these are even more cute (and they were much easier) than I expected. If you want a fun little edible craft to add to your Thanksgiving table, these really are so perfect! I hope you get a chance to make them! ~r

Turkey Cookie2-1Want a few more fun recipes for Turkey Day??? Here you go! (just click on a photo to see the recipe)

teepee1 pumpkin-pie-cutouts1 pumpkin-oreo4 acorn-square-wm

Fall Peanut Butter Crisps

Posted on

Fall Peanut Butter Crisps1

These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

Fall Peanut Butter Crisps2

You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

Fall Peanut Butter Crisps5

Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.
  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.
  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

How-to-crisps8

My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

Fall Peanut Butter Crisps3

Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

White Chocolate Strawberry Cookies

White Chocolate Strawberry Cookies!!Just in time for Valentines Day- these pretty pink strawberry cookies are made using a cake mix and full of creamy white chocolate chips.

These are such easy and pretty little cookies!  They are chewy and moist and flavorful- I really think you are going to love them!

Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 box of Duncan Hines Strawberry cake mix
  • 1/3c. margarine (soft, at room temperature)
  • 1/2 box (4 ounces) of Philadelphia cream cheese (soft, at room temperature)
  • 1 bag of white chocolate chips
  • 1 egg

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cover 2 cookies sheets with parchment paper.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Melt 1/3 cup of white chocolate chips and stir in.
  • Add cake mix  and stir until combined.  Use clean hands to knead mixture into a heavy cookie dough.
  • Add remaining white chocolate chips and combine well.
  • Make evenly- sized small balls of dough using a spoon or a cookie scoop.

Strawberry Cookies!!!

  • Place on a parchment paper- covered cookie sheet, leaving room for cookies to spread as they bake.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven, slide parchment paper (cookies and all!) onto a clean counter, and cool.

White Chocolate Strawberry Cookies!!

My thoughts:  I really love these cookies.  The white chocolate chips are SO yummy.  I like them best warm out of the oven and all gooey!  These are an easy recipe to make with kids, and a perfect treat to give for Valentines Day!

White Chocolate Strawberry Cookies!!

Other fun Valentines treats on easybaked:

Strawberry Lemonade Cupcakes!!!!Strawberry layer cakeChocolate covered Strawberry cake roll-- all fixed!!!Rich Chocolate Ganache Mini Cupcakes

%d bloggers like this: