- 3 1/2 cups all-purpose flour
- 1 cup cocoa powder, unsweetened (Dutch process or regular)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) butter or margarine, softened
- 3 cups C&H® Golden Brown Sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips, melted
- 1 1/2 cups candy corn
- 12 small malt balls
- 12 large malt balls
- 24 candy eyes (or 24 white candy dots and 24 smaller candy dots)
Combine flour, cocoa, baking soda, cream of tartar and salt in medium bowl; set aside. Beat butter and brown sugar with a mixer in medium bowl until smooth and creamy. Add eggs and vanilla; mix well. Gradually add flour mixture to butter mixture, mixing on low speed, until blended. Divide dough into 2 flattened disks, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Use one of the disks of dough for the turkeys. (Reserve the other disk for another batch.) On floured work surface, roll out dough to 1/4-inch thick. Using a 2-inch round cutter, cut out 12 cookies. Cut leftover dough into extra cookies. Place on prepared cookie sheets, 1 1/2 inches apart.
Bake for 8 to 10 minutes, until crisp. Transfer to rack to cool. Leave parchment paper on one of the cookie sheets.
To make turkey tails, spoon 1 1/2-inch round pool of chocolate onto parchment paper. Set 5 candy corns on chocolate with tips facing center. Cover white tips with melted chocolate; let set.
Pool 1 tablespoon melted chocolate in center of each cookie. Use a little melted chocolate to attach large malt ball to cookie and to attach small malt ball, slightly tilted toward the front. Use a little melted chocolate to attach circle of chocolate with candy corn feathers.
To make beaks, cut white tips from pieces of candy corn and attach them to small malt balls with chocolate. Attach candy eyes, or use 2 candy dots, a larger white dot and a smaller black dot on top. Let set.
Featured by Crazy About Cookies, © 2010 by Krystina Castella. Published by Sterling Publishing Co., New York.