Sarahs Owl Cookies Recipes

OWL EYES COOKIES

Steps:

• In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Remove two-thirds of the dough; roll into an 8-in. square on plastic wrap and set aside. , Combine melted chocolate and baking soda until thoroughly blended; beat into remaining dough. Shape into an 8-in log. Place chocolate log at one end of the square and roll up; pinch seams together. Wrap in plastic; refrigerate for at least 2 hours. , Unwrap dough; cut into 1/4-in. slices. To form owl's face, place two slices side by side on a lightly greased baking sheet. Pinch dough at the top of the circles to form ears. Place M&M's in the center of each circle for eyes. Place a cashew in the center of the face for the beak. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

OWL COOKIES

Steps:

• In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture., If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough., Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

HOOT OWL COOKIES

Steps:

• 1. Cream butter, brown sugar, egg, vanilla in large bowl. Combine flour, baking powder and salt. Add to creamed mixture and blend well. Remove 2/3 of dough. To remaining 1/3 of dough add cocoa and baking soda that have been mixed. Then blend water into this mixture. Divide the plain dough into 2 parts. Roll each 1/2 into a 10x4 inch rectangle. Divide chocolate dough into 2 parts. Shape each 1/2 into a 10 inch roll. Roll each vanilla rectangle around a chocolate dough roll (jelly roll with chocolate in center). Wrap and freeze. To bake slice rolls and place 2 slices together, side by side with edges touching, on a greased cookie sheet. Pinch outside corners for ears. Place one chip in center of each chocolate circle for eyes. Put a cashew, curved side down, in the center where circles meet. This is the beak. Bake at 350 degrees 8-10 minutes. Cool and use spatula to remove from cookie sheet.

SARAH'S OWL COOKIES

Steps:

• Mix flour, baking powder and salt. Set aside.
• Cream sugar and shortening. Stir in peanut butter, egg and vanilla. Stir in flour mixture. Mix in oats.
• Divide dough in half. Shape one half into and 8 inch long roll. Sir melted chocolate into the remaining half.
• Roll chocolate dough on waxed paper to an 8 inch square. Place 8 inch roll on chocolate dough.
• Wrap chocolate dough around it and pinch the seams together. Wrap it all in waxed paper. Chill for 1 1/2 hours.
• Cut in 1/4 inch squares. Now make owls face. Pinch chocolate dough to form two ears. Use 2 chocolate chips for eyes and a cashew for the beak.
• Place on ungreased cooked sheet. Bake at 350 degrees for 12-15 minutes.

OWL COOKIES

Steps:

• In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
• Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
• Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
• Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
• Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
• Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.

SARAH BERNHARDT COOKIES

Steps:

• Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
• Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
• Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.

HOOT OWL COOKIES

Steps:

• Sift together flour, baking powder, salt. Set aside.
• Cream butter, gradually add brown sugar, creaming well. Add egg and vanilla; beat well.
• Blend in the dry ingredients gradually; mix thoroughly.
• Melt chocolate together, cool and add baking soda.
• Remove 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling.
• Roll out half the light dough to a 10 x 4 1/4" strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark: wrap in foil. Repeat with remaining dough. Chill at least 2 hours.
• Cut into slices 1/8 to 1/4 inch thick and place two slices toghter on a greased baking sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.
• Bake 350f 8-12 minutes. Remove from sheets immediately.

SARAH'S RANGER COOKIES

Steps:

• Cream shortening, sugars, eggs and vanilla.
• Mix in all dry ingredients, except corn flakes.
• Add corn flakes last and mix lightly.
• Scoop onto a greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Do not over bake.