Harvest Holiday Bonus Recipe! Taken from The Spokesman-Review Oct. 23, 1969. Sent in by Jaimie Allison Ehrler
Owl Cookies Recipe
- 2/3 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup crunchy peanut butter
- 1 1/3 cups sifted flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup quick or old-fashioned oats
- Whole cashews
- 3 tablespoons cocoa powder
- 3 tablespoons white sugar
- 1 tablespoon shortening
- (these make the chocolate flavoring)
Beat together shortening and sugar until creamy. Add egg, vanilla and peanut butter; blend thoroughly. Sift together flour, baking powder, and salt. Add to creamed mixture; blend well. Stir in oats.
Divide dough in half. Shape one half to form a roll 8 inches long. Add the chocolate flavoring ingredients to the other half. Roll out the chocolate dough on waxed paper to form an 8 inch square. Place the rolled dough on the chocolate dough; wrap chocolate dough around the roll; pinch seam together; chill at least 1 hour. Cut into ¼ inch slices. For each owl face, pinch chocolate dough to form 2 “ears”. Use chocolate chips for eyes and a cashew for a “beak.” Place on ungreased cookie sheets. Bake at 350 degrees 12 to 15 minutes.
Yield: approx 2 ½ dozen