Owl Cookies

  • 1 cup packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 ounces unsweetened baking chocolate, melted
  • 1/4 teaspoon baking soda
  • Garnish
  • 80 semisweet chocolate chips (about 1/3 cup)
  • 40 whole cashews (about 2/3 cup

Makes 40 Cookies
Prep Time: 1 Hour
Start to Finish: 2 Hours

1. In a large bowl, beat brown sugar and butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until light and fluffy.  beat in vanilla and egg.  On low speed, beat in flour, baking powder and salt until dough forms.  In a small bowl, place 1 cup of the dough; stir in melted chocolate and baking soda until well blended.

2. On a 12 X 8-inch sheet of plastic wrap, press half of the light dough to form a 10 X 4-inch strip.  Shape half the chocolate dough into a roll 10-inches long; place on strip of light dough.  Mold sides of light dough around chocolate dough; wrap in plastic wrap.  Repeat with remaining dough.  Refrigerate 1 hour for easier handling.

3. Preheat oven to 350°F.  Cut each roll into 40 (1/8 to 1/4-inch) slices;  place 2 slices, sides touching, on ungreased cookie sheets to resemble owl faces.  Pinch corner of each slice to form ears.  Place chocolate chip in center of each slice for eyes; press whole cashew between slices for beak.

4. Bake for 8 to 10 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.

High Altitude: (3500 to 6500 ft.)

Decrease brown sugar to 3/4 cup; increase flour to 2 1/2 cups.

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