Chocolate and Vanilla Hoot Owl Cookies

Directions

1. Makes 40 Cookies
2. Prep Time: 1 Hour
3. Start to Finish: 2 Hours
4. 1. In a large bowl, beat brown sugar and butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until light and fluffy.  beat in vanilla and egg.  On low speed, beat in flour, baking powder and salt until dough forms.  In a small bowl, place 1 cup of the dough; stir in melted chocolate and baking soda until well blended.
5. 2. On a 12 X 8-inch sheet of plastic wrap, press half of the light dough to form a 10 X 4-inch strip.  Shape half the chocolate dough into a roll 10-inches long; place on strip of light dough.  Mold sides of light dough around chocolate dough; wrap in plastic wrap.  Repeat with remaining dough.  Refrigerate 1 hour for easier handling.
6. 3. Preheat oven to 350°F.  Cut each roll into 40 (1/8 to 1/4-inch) slices;  place 2 slices, sides touching, on ungreased cookie sheets to resemble owl faces.  Pinch corner of each slice to form ears.  Place chocolate chip in center of each slice for eyes; press whole cashew between slices for beak.
7. 4. Bake for 8 to 10 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.
8. High Altitude: (3500 to 6500 ft.)
9. Decrease brown sugar to 3/4 cup; increase flour to 2 1/2 cups.
10. Per Cookie:
11. 110 Calories (60 Calories from Fat); 7g Total Fat; 3.5g Saturated Fat; 0g Trans Fat; 15mg Cholesterol; 170mg Sodium; 12g Total Carbohydrate; 0g Dietary Fiber; 7g Sugars; 1g Protein.
12. % Daily Value:
13. 2% Vitamin A; 0% Vitamin C; 2% Calcium; 4% Iron.
14. Exchanges:
15. 1/2 Starch; 1 1/2 Fat.
16. Carbohydrate Choices:
17. 1