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Rosanna’s Owl Cookies
Ingredients:
This dough is enough to make a large batch of cookies for Halloween school parties or Halloween home parties.

3 cups all-purpose flour
3 tsp. Baking powder
1/2 tsp. Ground sea salt
1 1/2 sticks organic butter
1 1/3 cup white sugar
2 large eggs
4 tsp. vanilla
1/2 package semi-sweet chocolate chips

Mixed the dry ingredients well in bowl. Cream the butter and add sugar to dry ingredients. Beat eggs and add vanilla separately then add slowly to mixture. Blend well. Separate the dough. Take approximately 1/3rd of the dough and mix in half a package of melted semi-sweet chocolate chips. The dough will
become chocolate dough. Take the chocolate dough and form a log. Roll the dough very quickly before the chocolate solidifies. Make sure it is a solid roll. Cover with wax paper and put in the refrigerator.

With the remaining vanilla dough (white) roll it out in a long rectangular shape, this dough will be the outer layer that will encase the chocolate log. It should resemble a bulls-eye, an outer vanilla layer, with the inner chocolate roll. Wrap the log in wax paper and refrigerate until firm. Wait at least 2 hours or you can freeze the dough a head of time for up to one month.

When ready to assemble the owls, place the semi-sweet chocolate chip in a small bowl for easy access. Place the cashews in another small bowl. (If there are nut allergies you can substitute with candy corn for the nose)

Preheat the oven to 375 degrees. Grease the cookie sheets with butter. Cut the logs into 1/8-inch slices. On the cookie sheet join the two slices together, by pinching them. Slightly pinch the two opposite sides of the rounds into pointy ear shapes. Place a chocolate chip upside down in the center of each chocolate eye. Then place the cashew embedded into the center of the two joined circles. It is now complete. Continue the same process. Place the cookies about 2 inches a part. Bake at 375 degrees, for about 10 minutes. Watch closely until lightly browned. Remove and cool on a cookie rack.

Have a nice large tin to pack away between layers of waxed paper. Keep the tin in a cool place until Halloween or freeze the cookies a head of time. Be careful not to fill the containers too full, to avoid breaking the two halves. Serve on a shiny Blake cake pedestal for a very spooky effect.