Gobble Gobble Punch Recipes

GOBBLE GOBBLE PUNCH

Steps:

• Put ice into a punch bowl, add the bourbon, allspice dram, orange juice, lime juice and agave and stir thoroughly. Garnish with orange slices and freshly ground nutmeg. Ladle into punch cups with matching saucers.

GOBBLE GOBBLE PUNCH

Steps:

• Put ice into a punch bowl, add the bourbon, allspice dram, orange juice, lime juice and agave and stir thoroughly. Garnish with orange slices and freshly ground nutmeg. Ladle into punch cups with matching saucers.

GOBBLE GOBBLE TURKEY COOKIES

Steps:

• - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight.
• - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
• - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.
• - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.
• - Prepare creamcheese icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.
• - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing" - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining creamcheese icing orange and using a bag pipe the feet. - Preheat oven at 350°F
• - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
• - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.
• - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing" - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining icing orange and using a bag pipe the feet.
• - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough. - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare royal icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining royal icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing"
• - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining royal icing orange and using a bag pipe the feet. - INSIGHT HINT: - Philadelphia creamcheese homemade of your fav recipe or you can store buy creamcheese icing - This whimsical cookie is best made using cookie dough which will bake to a crisp state. One of the recommended cookies to use is sugar cookie dough. You can also use Oreo cookies.