Posts Tagged ‘cookie

Last year I made turkey cookie treats for our daughter to take to school for their Thanksgiving feast.  I looked up several different versions online and then created my own, based on:

  • what I had on hand
  • portability
  • time, &
  • convenience.  

They also had to be nut-free because of kids with allergies in her class, so I couldn’t use the peanutbutter cups.

They aren’t as cute as those made with the candycorn tail feather fan, but I didn’t want them to fall apart enroute to school.  I think these turned out great!

Here’s what we used:

  1. Mini Pretzels
  2. JUMBO Marshmallows
  3. Candy corn
  4. Dare Maple cookies
  5. Melting chocolate


First, cut the marshmallows into quarters (you’ll probably only need to cut them in half if you use regular large sized marshmallows.)  

Next, stick a toothpick into the domed part for dipping. 

I melt the chocolate in the microwave in a small glass pyrex measuring cup.   Dip the marshmallow and use a spoon to get chocolate on the top (Sorry this picture was taken at the end of the project!)










Then, place the chocolate “body” onto the “tail” (maple sandwich cookie) while the chocolate is still wet. 

Quickly place a mini pretzel onto the flat side of the marshmallow and cookie, so that the rounded “feet” stick out in front.  It’s important to do this while the chocolate is still wet so that it sticks.  

Take the toothpick out carefully (I used a fork to keep the body steady.) 


Finally, place the candy corn “head” on top, right over the toothpick hole!  The white tip “beak” should stick out a bit.  

We used the candycorn with the brown base (on sale right after Halloween), but the traditional yellow version would be cute too!   I should have added eyes, but at that point I was DONE!!

My friend Jean brought this to a church coffee hour and everyone raved.  I’ve since made it many times, for Thanksgiving and Christmastime, cookie exchanges, church events, potlucks, neighbors and friends.  Fantastic recipe!

Preheat oven to 350° F.

Oatmeal Crust/Topping:
2 cups flour
1¼ cups quick cooking oatmeal
¾ cup packed brown sugar
1 cup butter (2 sticks), softened to room temperature

Cheescake Filling:
12 ounces cream cheese (1 1/2 bricks), softened to room temperature (I just used two 8 oz. pkgs)
½ cup granulated sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla

Cranberry Filling:

1 16-ounce can of whole berry cranberry sauce
2 teaspoons cornstarch

Crust: In a large mixing bowl stir together flour, oatmeal and brown sugar.  Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1½ cups of the crumbs for topping.

Press remaining crumbs into greased 13 X 9 inch pan.  Bake at 350° for 15 minutes.

Filling:  Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy.  Beat in eggs, lemon juice, and vanilla. Spread over hot baked layer.  Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture.

Topping:  Sprinkle with reserved 1 1/2 c. crumbs.  Bake 40 minutes more at 350° or until set.  Cool on rack and chill at least 3 hours.  Cut into bars.

This is a dense and hearty bar cookie, with a good balance of sweet and tart.  It’s great for the fall and winter holidays.