“These are super cute and great for a kid’s party.” – April Ferre
Hoot Owl Cookies
- 3/4 Cup Butter or Margarine Softened
- 1 Cup Brown Sugar Firmly Packed
- 1 Teaspoon Vanilla
- 1 Egg
- 2 1/4 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/2 Ounce Unsweetened Baking Chocolate Melted
- 1/4 Teaspoon Baking Soda
- 96 Chocolate Chips About 1/3 Cup
- 48 Whole Cashews About 2/3 Cup
- In large bowl, beat margarine and brown sugar until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt until well blended.
- Place 1 cup of dough in a small bowl; blend in melted chocolate and baking soda.
- On lightly floured surface, roll out half the light dough into a 10×4 inch strip. Shape half the chocolate dough into a 10-inch roll; place on strip of light dough. Mold sides of light dough around chocolate dough; wrap in foil or plastic wrap. Repeat with remaining dough. Refrigerate 1 to 2 hours.
- Heat oven to 350 degrees. Cut dough into 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 the center of each slice for eyes. Press whole cashew between slices for beak.
- Bake at 350 degrees for 8 to 10 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool on wire racks. Makes 3 1/2 dozen cookies.
1997 Recipe – April Ferre – From Pillsbury Bake-Off Cookies and Cakes, 1991.