Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Terms of Use Recipes Desserts Cookies Refrigerator
Chocolate and Vanilla Hoot Owl Cookies
PDF Send Print

Rate it!
Votes (8) | Comments (0)
By Natalie R. Riggin
Posted August 31st, 2009
This article is reprinted with permission from , by , (, )
Buy Now
Servings: 40
Author Notes: This classic recipe was a Pillsbury Bake-off winner for Natalie R. Riggin of Olympia, Washington in 1956.
Ingredients: 1 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 ounces unsweetened baking chocolate, melted
1/4 teaspoon baking soda

Garnish
80 semisweet chocolate chips (about 1/3 cup)
40 whole cashews (about 2/3 cup
Instructions: Makes 40 Cookies
Prep Time: 1 Hour
Start to Finish: 2 Hours

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.

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.

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.

4. Bake for 8 to 10 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.

High Altitude: (3500 to 6500 ft.)
Decrease brown sugar to 3/4 cup; increase flour to 2 1/2 cups.

Per Cookie:
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.

% Daily Value:
2% Vitamin A; 0% Vitamin C; 2% Calcium; 4% Iron.

Exchanges:
1/2 Starch; 1 1/2 Fat.

Carbohydrate Choices:
1



 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 
Recently Added
Submit a recipe for publication on FabulousFoods.com

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Cheri's Twitter

    Follow me on Twitter
    FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows