• Follow the steps through number 7 on the sugar cookie recipe card.
• After chilling, use the turkey-shaped cookie cutter to cut out the cookies. Place them on your lined baking sheets, leaving about 1 inch of space between each one.
• Bake for 10 to 12 minutes, or until lightly browned around the edges.
• Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Decorating

• Start by dividing the royal icing into four bowls. You will need more brown icing than the other colors.
• Spoon the brown icing into a piping bag with a small #2 decorating tip. Continue this step for each of the icing colors. Set aside.
• Use the piping bag with the #2 tip to carefully outline the edge of the cookie with the brown icing, creating the body of the turkey. After you’ve outlined the body, use the second bag of brown icing to fill in the inside.
• Immediately add the candy eye while the brown icing is still wet.
• Using the red royal icing, outline a feather, then fill it in. Do the same with the yellow and orange royal icing.
• Using the red icing, create the wattle. Then take the orange icing and make the peak and the feet. Allow the cookie to dry for 2 hours. Enjoy!