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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

October Owl Cookies Recipe

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This recipe for October Owl Cookies is from Eat to Live, Live to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Sift Together: 2 1/2 cups sifted Pillsbury's Best All-Purpose Flour, 2 tsp double-acting baking powder, 1/2 teaspoon salt;

Cream Together: 3/4 cup butter or margarine. Gradually add 1 cup firmly packed brown sugar, creaming well;

Add: 1 unbeaten egg and 1 teaspoon vanilla, beat well;

Blend in: dry ingredients gradually; mix thoroughly

Combine: 1 1/2 squares (1 1/2oz) unsweetened chocolate, melted and cooled, and 1/4 teaspoon soda;

Remove: 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling

Roll Out: half of light dough to a 10x4 1/4-inch strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark; wrap in waxed paper. Repeat with remaining dough. Chill at least 2 hours. Repeat with remaining dough.

Cut: into slices 1/8 to 1/4 inch thick and place two slices together on a greased cookie sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.

Bake at 350 degrees for 8 to 12 minutes. Remove from cookie sheets immediately. Store cooled cookies between layers of waxed paper in a flat covered container.
Personal Notes:
Personal Notes:
Second Grand Prize Winner in Pillsbury's 8th Grand National Recipe and Baking Contest!

Recipe originally from Grandma Mildred Pekarek. We only make these cookies in October so they are super special to eat.

 

 

 

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