Hoot Owl Cookies

Using your mixer, beat brown sugar and butter until light and fluffy. Beat in egg and vanilla. On low speed, mix in flour, baking powder and salt. Divide dough in thirds.

In a small bowl work the chocolate and baking soda into 1/3 of the dough.

Using one portion of the light dough, press out to form a 10″ x 4″ inch strip. Using 1/2 of the chocolate dough, roll a tube 10″ long and wrap the strip of light dough around the entire chocolate log. Repeat with remaining two sections of dough. Wrap in foil or plastic and refrigerate at least an hour (although in my family we put it in the freezer and sneak cuts of dough to snack on. Very often we run out of dough before the cookies are baked).

Preheat oven to 350 degrees F. Cut each roll into 1/8 to 1/4 inch slices. Place 2 slices, sides touching on cookie sheet. Pinch the corners of the slices to make the ears. Place a chocolate chip in the center of each slice for the eyes and finish with a whole cashew between the slices for the beak. Each cookie is unique and has their own personality, which I find fantastic.

Bake 8-10 minutes or until edges are light golden brown.