Essentials
Owl Cookies

Owl Cookies
Kids love them!

“I came up with these cookies as a treat for my kids’ class parties. Not only do they look cute but they are also delicious.”
—Starrlette Howard, Ogden, Utah

Ingredients

  • 2/3 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ounce unsweetened chocolate, melted
  • 12 whole cashewscheese
  • 24 striped chocolate kisses, unwrapped
  • 24 semisweet chocolate chips

Directions

  1. In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.
  2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape one portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between two sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap in plastic wrap; refrigerate 3 hours or until firm.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 2 slices (3/8 inch). To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough.
  4. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place two kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

Yield: 1 dozen Prep: 35 mins. + chilling Bake: 15 min

Best of Country Cooking 2014

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