Owl Cookies

Recipe View In a small saucepan, combine 3/4 cup of the candy-coated chocolates and milk. Melt over low heat, stirring continuously until smooth and glossy. Remove from heat. (5-7 minutes)

Recipe View Prepare the sugar cookie mix according to the package directions. Divide the dough in half. Stir the melted chocolate mixture into one half of the dough until evenly combined. Form the chocolate dough into two 12-inch long rolls, approximately 1 inch in diameter. Wrap each roll tightly in wax paper or foil and chill in the refrigerator until firm. (at least 2 hours)

Recipe View Divide the plain dough in half. On a lightly floured surface, roll each portion of plain dough into a 12x6-inch rectangle. Place a chilled chocolate roll along the long edge of each rectangle. Roll the plain dough around the chocolate roll, pressing lightly to seal the seam. Repeat with the remaining dough. (20 minutes)

Recipe View Wrap each assembled roll in wax paper or foil. Chill in the refrigerator for another 2 hours, or until the dough is firm enough to slice. (2 hours)

Recipe View Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Recipe View Slice each roll into 1/4-inch thick rounds. Arrange two slices of cookie dough on the prepared baking sheets so that they are just touching. In the center of each chocolate circle, gently press one of the remaining candy-coated chocolates to create the owl's eyes. Where the two slices of dough touch, insert a cashew half to form the owl's beak. (25 minutes)

Recipe View Bake the cookies until the plain dough is lightly golden brown, approximately 8-10 minutes. Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to wire racks to cool completely.