Cauldron Cooking - Barn Owlies

From the Kitchens of Cheesecake Farms

Happy little owl - faced cookies waiting to be nibbled!

Can Halloween be far away?????


Makes about 2 1/2 dozen (4 inch) cookies

Dough requires chilling before baking (2 hours or overnight - see Karla's Tip #1 below)

Baking parchment required


3/4 cup butter (1 1/2 sticks - margarine not recommended
1 cup light or dark brown sugar (lightly packed to measure)
1 large or extra large egg (1/4 cup)
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups all purpose flour
1 1/2 ounces unsweetened chocolate (melted and cooled do not use packaged liquid chocolate)
1/4 teaspoon baking soda
Chocolate chips (about 1/3 cup)   
Whole, unbroken cashews (about 1/3 cup)

Making the Dough
In the food processor, pulse butter and sugar together - about 10 seconds.  Add egg, vanilla, flour and baking powder. Pulse until dough is smooth and comes together - about 45 seconds.

Remove dough from processor.  Divide dough into 3 equal pieces.  Set 2 pieces of dough aside.

Put the remaining 1 piece of the dough into a small mixing bowl.  Blend in melted chocolate and baking soda.  Divide the chocolate dough into 2 equal pieces.

Forming the Dough
Put 1 portion of the light dough onto a piece of baking parchment.  Pat into a rectangle measuring 2 inches X 4 inches.  Top with another piece of parchment and roll out so the dough measures 4 X 8 inches.  Remove top parchment paper.

Using your hands, form 1 portion of the chocolate dough into a roll the same length (8 inches) as the rolled out dough.  Place on the light dough.  Mold the light dough around the chocolate.  Use the bottom parchment to wrap the roll.  Use your hands over the paper to smooth the roll and make it uniform.

Repeat with remaining dough.  You will have 2 wrapped rolls.  Refrigerate dough at least 2 hours.  Overnight is OK.

Shaping the Cookies and Baking
When ready to bake, position the oven rack so the cookies will bake in center.  Preheat to 350 degrees.  Line your cookie sheets with parchment paper.

Remove 1 roll of dough from the refrigerator and cut into 1/4 inch slices.  Place 2 slices side by side and touching onto prepared pan.  Let dough soften a bit and lightly press the area together where the cookies meet.

Pinch one corner of each slice to form ears.  Place a chocolate chip in the center of each chocolate area for eyes.  Press a whole cashew in between eyes for a beak.

Bake in preheated oven until the cookie edges are light brown - 12 to 15 minutes.  Cookies should be light brown on the bottom.

Remove from oven and let cool on the pan for 5 minutes then slide entire parchment paper (with cookies) onto a cooling rack to finish cooling.


Karla's Tip #1 - Chilling Dough

The dough needs to chill before rolling out and forming.  Make it at least 2 hours before baking and refrigerate, lightly covered.

Dough can also be made the day before and refrigerated.  Over wrap the parchment with a plastic bag or put into a storage container.   Freeze for longer storage.


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