Thanksgiving Turkeys
48 double stuff Oreos
144 candy corns
24 malted milk balls
24 miniature Reese's cups
White, red, orange and black royal icing (or purchased decorating frosting)
Using white icing, attach unwrapped a Reese's cup to one face of an Oreo, placing it off-center such that it comes to the edge of the cookie. Affix a malted milk ball to the same cookie such that it too comes to the edge of the cookie, but at a point 180° around the cookie. (In other words, the points at which the peanut butter cup and the malted milk ball touch the edges of the cookie fall on a line that bisects the cookie.) Repeat until half of Oreos are assembled this way. Allow icing to dry.
Apply icing between the two faces of the cookies, where the candy corns will be placed for feathers. (These should be the cookies to which candy is already attached.) The icing will go in an arc around the malted milk ball that almost forms a semi-circle. Press five candy corns into the icing and Oreo filling, spacing evenly. Repeat for remaining cookies.
Dot each malted milk ball twice with white icing, for eyes. Make a third line down the middle, thicker at the top than the bottom (an upside-down isosceles triangle), for the nose. Use two dark dots of icing coloring on top of the eyes to make pupils. Again, allow to dry.
Lay down all the remaining (plain) Oreos and attach a decorated Oreo to each, perpendicularly. The turkey should now be standing up. Be sure to leave enough space for one candy corn "tail feather" on the back, and for iced feet on the front.
Using orange icing, make two feet for each turkey (at the base of the Reese's candy). Use red icing, just under the nose, to make the snood. Allow to dry.