Comment on this recipe
I have made these cookies for our family Thanksgiving dinner and have given them to friends for several years. When my grandchildren were younger, they always took the peanut butter cup off first and ate it. Two years ago, I didn't make the cookies and one of my grandsons said, "No turkey cookies, Grandma?" So, now I will make them as long as I am able to.
1 can (16 ounces) deluxe chocolate frosting
1/4 to 1/2 cup sifted confectioners powdered sugar
2 packages (11.5 ounces each) Keebler Fudge Shoppe fudge-striped shortbread cookies
1 package (19.75 ounce) Reese's mini peanut butter cups
32 pieces of candy corn
Put the frosting in a bowl and, adding a little powdered sugar at a time, mix well until it is thickened. Place one package of cookies, chocolate side down, on wax paper. Put a small amount of frosting on the big side of the peanut butter cup and place it in the middle of the cookie with the stripes running up and down. Put a little frosting on the small side of the cup about half-way down and then place a piece of corn, big side up, on the frosting. Take the other package of cookies, chocolate side down, on a cookie sheet. Take about a teaspoon of frosting and put it on back of the hole of the cookie. Then take the other cookies with the peanut butter cup and corn on it, and stand it up on the frosting. Do a few at a time and hold in place, while the frosting hardens a little. Repeat until all the cookies are completed.
Makes 32 cookies.
Loretta Minnaert, Atkinson