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Crazy cute cooky cookie owls from the kitchens of  faydyn

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just in time for Halloween GAAAAAA these are so cute <3<3<3

you will need

3/4 cup of butter (12 tbsp.)
1 cup of hard packed brown sugar
1 egg
1 1/2 teaspoon vanilla
2 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 tsp. salt
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 tablespoon of water
1/4 cup of either white chocolate chips or peanut butter chips
(i used white chocolate)
1/2 cup cashews

method:

in an electric mixer cream butter and sugar add egg and mix add vanilla

mix together flour baking powder and salt blend into butter mixture

remove 2/3 of the dough to another bowl

mix cocoa powder and baking soda add to remaining 1/3 cookie dough with 1 tbsp. water mix to combine

at this point I recommend refrigerating your dough for 20-30 minutes I

didn't and paid the price.

Now for the tricky part remove plain (non chocolate dough) from the bowl and place on a clean floured workspace roll half of the dough into a 10-4 inch rectangle take half of the chocolate dough and form into a 10 inch long log..

(you will have to REALLY flour your work surface. even though this dough is firmer then most cookie doughs. this part can be a PAIN mine got really sticky like i said let your dough chill!)

mold vanilla dough rectangle around chocolate dough log

repeat with remaining dough. wrap in plastic wrap and chill for at least 2 hours or overnight.

cut dough into 1/8 inch slices and laying 2 slices side by side for each cookie

pinch corners for ear tuft feathers place a chip on both pieces for eyes and press a cashew in between for a beak

bake at 350 for 8-12 minutes (or until set) let cool slightly and remove to a cooling rack)

Be careful these are sort of fragile

it is fun to play with the placement of the eyes

I have seen many variations of the classic checkerboard cookie this one is from a Hershey's cookbook

happy baking

Fay

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Allergy warning – recipe contains dairy & egg products