turkey tail recipe

Thanksgiving Cookies?

Does anyone here have good ideas, and even recipes for cookies Thanksgiving? As some of them with the taste of a "fall" or some type of fall or Thanksgiving theme. I'm taking the family out to dinner with my BF of So, I want none of cheese, and turkey tails little sweet corn ... lol. I think those are for kids.

Tender about 60 biscuits Preparation 40 min. Chill: 30 min. Cooking: 15 min. Ingredients per batch 1 cup butter, softened 1-1/4 cups sugar 1 teaspoon baking powder 1 / 4 teaspoon salt 1 egg 1 teaspoon vanilla 2-1/4 cups all-purpose flour Directions 1. Beat butter in large bowl with electric mixer at medium speed to high speed for 30 seconds. Add 1 cup sugar, baking powder and salt. Beat until combined, the low side of container occasionally. Beat in egg and vanilla until combined. Beat in the flour all you can with the mixer. Stir in any remaining flour. If necessary, cover and let dough rest in refrigerator for 30 to 60 minutes or until the mass is easy to handle. 2. Preheat oven to 300F. Form the dough into 1-inch balls. Roll a ball in the remaining 1 / 4 cup sugar. Place 2 inches apart on trays ungreased baking. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to racks wire and cool. Makes about 60 cookies. 3. Tip: For a colorful plate of cookies, roll the dough balls in different colored sugars instead of white granulated sugar. 4. To store: Place cookies in layers separated by sheets of waxed paper in an airtight container, cover. Store at room temperature for a maximum of 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Maple-Nut Diamonds 72 of preparation: 30 minutes Chill: Bake 1 hour, 7 minutes per batch Ingredients 1 recipe basic pasta (see recipe center) 1 / 2 cup finely chopped walnuts, toasted 3 tablespoons maple sugar maple or raw sugar, finely chopped walnuts (optional) Directions 1. Prepare paste. Knead in nuts 1 / 2 cup maple syrup. If necessary, cover mass times and refrigerate 1 to 2 or until dough is easy to handle. 2. Preheat oven to 350 degrees F. On a lightly floured surface, roll half the dough at a time with a thickness of 1/4-inch. Using a diamond 2-1/2x1-3/4-inch shape cookie cutter, cut the dough. Cuts Place 1 inch apart on a ungreased baking sheet, sprinkle with maple sugar and, if desired, additional nuts. 3. Bake in preheated oven 7 to 9 minutes or until edges are firm and lightly browned funds. Transfer cookies to a wire rack and let cool. Hare 72. To store: Place cookies in layers separated by waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Basic Pasta Preparation time: 15 minutes 1 / 2 cup butter, softened 1 / 2 cup butter 1 cup sugar 1 teaspoon baking powder 1 / 4 teaspoon salt 1 egg 1 teaspoon vanilla 2-1/4 cups all-purpose flour Directions 1. In a large bowl beat butter and butter with electric mixer at medium speed to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping the sides bowl occasionally. Beat the egg and vanilla until combined. Beat in the flour as you can with the mixer. Stir in any remaining flour with a spoon wood. 2. Continue as directed in individual recipes. To store: Pack dough in an airtight container. Refrigerate up to 3 days or freeze for 1 month. Old-Fashioned Soft Pumpkin Cookies Estimated time: Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Performance - 36 cookies Ingredients: 2 1 / 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 / 2 teaspoon nutmeg 1 / 2 teaspoon salt 1 1 / 2 cups granulated sugar 1 / 2 cup butter (1 stick), softened 1 cup LIBBY'S ® 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract Glaze (recipe below) Instructions: Preheat oven to 350 F. Grease a baking sheet. COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon prepared baking sheet. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheet for 2 minutes Racks wire and remove to cool completely. Drizzle Glaze over cookies. For glaze: Mix 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. NOTES: For a variation add 1 / 2 cup chocolate chips or nuts to the recipe. Pumpkin ice cream cookies Estimated Times: Preparation - 30 min | Cooking - 12 min | Yield - 60 cookies (5 dozen) Ingredients: 4 cups COOKIES flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon allspice 2 cups butter vegetable 2 cups sugar 1 can (15 oz.) LIBBY'S ® 100% Pure Pumpkin 2 large eggs 4 teaspoons vanilla extract, divided 2 cups raisins 1 cup walnuts chopped Frosting 2 / 3 cup butter, softened 3 to 4 teaspoons rum extract 4 cups powdered sugar 1 / 2 cup Nestlé ® Carnation ® evaporated milk Directions: cookies: Preheat oven to 350 F. Combine flour, baking powder, baking soda, salt, cinnamon and pepper in medium bowl. Beat shortening and sugar granulated in a large bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract, beating until blended. Gradually add flour mixture in the pumpkin mixture on low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons in an ungreased baking sheet. Bake 12 to 15 minutes or until the edges are browned. Cool on baking sheet for 2 minutes and remove to wire rack to cool completely. Spread each cookie with frosting. FOR frosting: Beat butter, rum extract and remaining vanilla extract in medium bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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