Recipe: Pilgrim Hats & A Flock of Turkeys

Here are some fun treats out of my favorite cooking magazine, Taste of Home. The kids are sure to love these, better yet, there's no baking involved, just assembling. We're planning on making the hats for our primary quarterly activity on the 22nd.

Pilgrim Hats

1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum (or you could use a candy corn)

In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

A Flock of Turkeys

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

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.