Ingredients

The following ingredients have 32 Servings
  • 1 container (16 oz.) cream cheese frosting (store-bought Note 1)
  • 1 package (16 oz.) Nutter Butter Sandwich cookies ((we'll use 32 for this recipe))
  • 1 package (8 oz.) mini Nutter Butter Bites (Note 2)
  • 64 edible eye candies (Note 3)
  • 1 bag (20 oz.) candy corn candies (Note 4)
  • 32 miniature red candies ((We use mini M&M's))

Instruction

  • PREP: Fill a plastic bag with the frosting or use a frosting bag fitted with a #3 tip. I do find using a piping bag fitted with a #3 tip is helpful when attaching the smaller pieces onto the turkey's face. If using a plastic bag, add all the frosting into the bag and press it to the corner. Seal the bag without air in it and then snip off the tip with scissors -- homemade piping bag for the win!
  • ASSEMBLY: Lay out the large Nutter Butter Cookies. Frost the back of 3 candy corns and gently press to attach them to the top of the cookies. Frost the back of the miniature Nutter Butter Bites and attach to the bottom 1/3 of the cookies. Frost the back of two edible eye candies and attach them to the small cookies.
  • CANDY CORNS: Take some of the candy corns and cut off the yellow and white part with a sharp, serrated knife. Cut the orange part in half and shape with your fingers to make a beak. Frost the back of that "beak" and attach it to the mini Nutter Butter below the edible eyes.
  • FINISHING: Frost the side of a miniature red candy and attach it to the side of the "beak."
  • ENJOY: Allow the frosting to dry and set. Enjoy! Move these cookies carefully, because they can fall apart easily. They're best enjoyed the same day they're made -- as they sit out, the frosting makes the cookies soggy and the cookies also can become stale.