Ingredients:

  • 1 cup Unsalted Butter, softened
  • ½ cup Powdered (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg Yolk
  • 2 cups All-Purpose Flour
  • ¼ teaspoon Fine Sea Salt
  • ½ cup Smooth Apricot or Raspberry Jam
  • 4 oz Milk Chocolate Chips (or bar)
  • 1 teaspoon Vegetable Oil or Coconut Oil
  • 48 pieces Mini Pretzel Twists
  • 24 pairs Small Candy Eyes
  • 2 tablespoons Autumn-themed Sprinkles

Instructions:

  1. Cream the Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until light and fluffy (about 2 minutes). Gradually add the sifted powdered sugar and beat until well combined and pale.
  2. Add Wet Ingredients: Beat in the vanilla extract and the single egg yolk until just combined. Scrape down the sides of the bowl.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet mixture on low speed, mixing only until the dough just comes together and no streaks of flour remain. Do not overmix.
  4. Chill: Shape the dough into a disc, wrap it tightly in cling film, and refrigerate for 30 minutes.
  5. Preheat and Prep: Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper.
  6. Shape the Cookies: Roll the chilled dough into 24 small, uniform balls (about 1 tablespoon each). Place the balls 2 inches apart on the prepared sheets.
  7. Create the Print: Use the back of a lightly floured, rounded ½ teaspoon measuring spoon to gently press a well into the center of each ball.
  8. Bake: Bake for 10-12 minutes, or until the edges are just set and lightly golden.
  9. Cool: Remove from the oven and transfer the cookies immediately to a wire rack to cool completely before decorating.
  10. Melt the Chocolate 'Glue': Melt the milk chocolate chips with the oil in a small microwave-safe bowl (30-second intervals, stirring in between).
  11. Prepare the Turkey Base: Dip the flat bottom of 12 cookies into the melted chocolate and set them back on the wire rack (this forms a clean, flat base).
  12. Fill the Leaf Cookies: Warm the jam slightly to make it easily pourable. Spoon a small amount of jam into the well of the remaining 12 cookies. Immediately sprinkle the edges with Autumn-themed sprinkles while the jam is still soft.
  13. Assemble the Turkeys: Dip one side of a pretzel twist into the melted chocolate and press it onto the edge of the cookie, positioned at the back for tail feathers. Repeat with a second pretzel. Use a tiny dab of chocolate to affix two small candy eyes near the front edge.
  14. Set: Allow the chocolate to fully set (about 20 minutes) before serving or storing.