Instructions

1. Sprinkle flour onto a clean, flat surface. Preheat the oven to whatever temperature your recipe requires. Roll out the cookie dough to about 1/4-inch thickness. Use the cookie cutter to cut out as many turkey cookies as you can. Transfer the cut-outs onto a baking sheet. Gather remaining dough and roll out more.

2. Separate the egg-yolk paint into small open containers. Add food coloring to each container and mix well. Brush the paint onto the cookies in whatever design you prefer. You can be literal and paint feathers, legs, wings, eyes beak and wattle. Or you can decorate your turkey-shaped cookies in a more abstract way. When you are finished painting the cookies, sprinkle a small amount of granulated sugar over the cookies and place the sheet in the oven. Set the timer for the length of time recommended in the recipe. When the cookies are done, transfer them to a wire cooling rack.

3. Bake the second batch of cookies rolled out in Step 1, setting the timer. As with the egg-yolk-paint cookies, when these cookies are done, transfer them to a wire cooling rack. Allow them to cool completely. Separate the royal icing into small, open containers and enough water to make the icing the consistency of syrup. Then add food coloring. Using the funnel, transfer the icing to the squeeze bottles. To decorate your second batch of cookies, squeeze small amounts of the royal icing onto the cookies. As with the egg-paint cookies, you can opt to create exact turkey replicas or go with a less literal representation. Allow at least one hour for these cookies to dry.