Gobble Gobble! Turkey Cookies!

Gotcha, didn't I?  They are turkey cookies, but they are not made with turkey.  These sugar cookies are a hallmark contribution of mine to Thanksgiving dinners past, present and future.  You may be wondering why I didn't highlight a pumpkin pie, pumpkin roll or pumpkin cookie recipe as my Thanksgiving post.  I'll tell you why:  because everyone makes or writes about those.  Yes, pumpkin this and that deserves a proper place at the Thanksgiving table, but sometimes it's just too much.  Pumpkin pie is a great, timeless staple.  Pumpkin rolls nauseate me because they're a dense lump of fat upon fat, and I can practically hear my arteries closing while I'm eating it (PS that's a challenge to those of you reading this...comment with a pumpkin roll recipe that's light and I'll try it out and publish it here if it lives up to the hype).  Pumpkin cookies are a refreshing change of pace, but sometimes it's nice to see something that's not orange or brown on the dessert table. Cue my Turkey Cookies!


These cookies are always a crowd pleaser, they're festive, they're tasty, they keep well, and they make for a great host/hostess gift should you need one. Make sure you set aside plenty of time though as the dough needs to chill for a few hours before baking. I usually make the dough the night before or early in the day and then bake them that evening.

Ingredients:
2 sticks of unsalted butter (1/2 lb.), warmed to room temperature
1 c. sugar
1/4 c. sweet heavy cream
2 egg yolks
1/2 tsp. vanilla
1/2 tsp. baking powder
3 c. flour
1/4 tsp. salt
1/2 tsp. baking soda mixed w/ 1/2 tsp. of apple cider vinegar
Decorating sugar (I use orange and/or yellow for Thanksgiving)




Instructions:
1.  Cream the butter, sugar, heavy cream, egg yolks and vanilla.
2.  Mix flour, salt and baking powder together.
3.  Add baking soda and vinegar mixture to liquids from item #1.
4.  Slowly add flour, 1/4 c. at a time.
5.  Chill overnight (or break in to smaller clumps and chill in the coldest part of your refrigerator for a few hours)
6.  Divide dough in half, roll thinly (a little less than 1/4 inch thick) and use cookie cutters to cut in to shapes.
7.  Place each shape on an ungreased baking sheet.
8.  Sprinkle decorative sugar on top, lightly press in to the cookie.
9.  Bake each tray at 375 degrees for 4-5 minutes (longer if cookie is thicker).