Owl Cookies
Ready In: 30 mins
Yields: 70 cookies
Ingredients
Directions
- Combine 3/4 cup of the candies with the milk in a small saucepan. Set the remainder of candies aside. Melt over low heat, stirring until smooth. Remove from heat.
- Prepare cookie mix according to package directions. Stir melted chocolate into half of the dough, setting the other half of dough aside.
- Form the chocolate half of the dough into two 12" long rolls, about 1" in diameter. Wrap each in waxed apper. Chill until firm, about 2 hours.
- Divide the plain half of the dough in half. On a well-floured surface, roll each plain half out into a 12" X 6" rectangle. Place a chocolate roll on the long edge. Roll up, pressing dough tightly together, so that the plain dough encases the chocolate dough roll.
- Repeat this process once again with the remaining dough. Wrap each roll in waxed paper. Chill another 2 hours, or until firm.
- Preheat oven to 325°F Cut each roll into 1/4" slices. Place 2 slices so that they are touching side by side, with a slight overlap (not stacked one atop the other) on a greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for the eye. Where the slices touch, place a cashew to form the beak. Sprinke a few pinches of the Skor-flake mixture evenly over the surface of each cookie.
- Bake until the plain cookie part looks lightly browned, about 8-10 minutes. Cool cookies on baking sheets 2-3 minutes. Remove and cool on wire racks.
- *I recommend not using pre-packaged cornflake crumbs and Skor bits, Instead, get a couple of Skor bars and the regular cornflakes cereal, then and lightly crush them in a paper bag using a meat mallet or a rolling pin. You don't want them powdered into oblivion, the effect you are going for is more of a "flake" texture for creating the effect of feathers. Then mix the two together and set aside in a small bowl.
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