Things are in full gear here for Halloween. We have 3 parties this week to attend so I am busy baking spooky treats for the kiddies. Here is a very cute cookie to add to your Halloween repertoire. I wish I could tell you where it originated but it’s just a page from a magazine that I had stuck in one of my cookbooks. It yields about 3 dozen cookies.
1 C packed light brown sugar
3/4 C unsalted butter, softened
1 tsp pure vanilla
2 1/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 oz bittersweet or unsweetened chocolate, melted
1 tsp cocoa powder
1/4 tsp baking soda
approx 1/3 C semisweet chocolate chips (for eyes)
approx 2/3 whole cashews (for beaks)
Cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well blended. On low-speed, beat in the flour, baking powder and salt. Place 1 cup of dough into a small bowl and stir in the melted chocolate, cocoa powder and the baking soda until well blended.
Lay down a 12 inch piece of plastic wrap. Roll out half of the light dough to form a 10×4 inch strip. Shape half of the chocolate dough into a log, 10 inches long; place onto the strip of light dough. Using the plastic wrap to assist you, wrap the sides of the light dough around the chocolate log. Wrap in plastic wrap and place in the refrigerator for about 1 hour for easier handling. Repeat with the other half of the dough.
Heat the oven to 350 F. Line a large baking sheet with parchment paper.
Cut the dough into 1/4 slices. Pinch the corner of each slice to form an ear. Places two slices next to each other, sides touching, to look like owl faces. Place a chocolate chip in the center of each slice for eyes. Press a whole cashew in the center of the two slices for the beak.
Bake 8-10 minutes or until the edges are a light, golden brown. Immediately remove from cookie sheet to a cooling rack. Cool completely, about 15 minutes, before serving.
P.S. for high altitude (which I am) increase the flour by a 1/4 cup