Preheat the oven according to the directions on the sugar cookie dough. Slice the dough to create 1/4" thick cookies. Put the sliced dough on a cookie sheet with aluminum foil. Space at least 4 inches apart prepared. Bake for 10 minutes or until the cookies are golden around edges. Remove from oven and let cool before moving cookies off sheet.

While the cookies are cooling, mix 1 cup of vanilla icing with 8-10 drops of red food coloring. Stir until mixed. Add more food coloring if desired to get a deeper color.

When cookies are cool, spread on a thin layer of chocolate icing. After cookies are iced, lay the outer row of candy corn feathers by putting candy corn around the outside edge of the cookie in a semicircle with all the points of the candy corn facing the center of the cookie. The semicircle should be just under half the cookie. Repeat and make another semicircle of candy corn directly inside the first layer. Spread a little chocolate icing on one side of a Milano. Attach the Milano to the sugar cookie by placing it on the cookie icing side down in the center of the candy corn rows. Attach two candy eyeballs on the Milano using a little icing on the back of the cookies. Finish by cutting the flat end off the candy corn. Discard that end. Dredge the flat end of the pointy piece of the candy corn through the red icing. Attach to the Milano in the center of the turkey's face.

Enjoy.