Owl Time

We're using Five in a Row this year, and the first book we are rowing is "Owl Moon" by Jane Yolen. This was a perfect
week to make owl cookies, which we traditionally make in October.




This recipe was a bake-off winner in the 1960's copied by my mom from a flour
bag. It's been a family tradition each fall ever since.

OWL COOKIES

2 1/2 cups four 2 tsp baking powder
1/2 tsp salt 3/4 cup shortening or butter
1 cup firmly packed brown sugar
1 unbeaten egg 1 tsp vanilla
1 1/2 squares unsweetened chocolate or substitute four Tblsp cocoa and 1 tblsp
shortening
1/4tsp baking soda chocolate chips
whole cashew nuts wax paper or aluminum foil

Sift flour, baking powder and salt in a mixing bowl. Cream shortening and sugar in
a separate bowl. Add egg and vanilla, beating well. Melt or mix chocolate and set it aside. Mix dry and wet ingredients. Remove 2/3 of dough to floured board. Stir soda into chocolate and blend mixture into remaining dough in bowl. Refrigerate bowl dough
at least 1/2 hour. Roll out half of light dough to 10x14 strip. Shape half of chocolate dough into a 10 inch roll, place in center of light dough strip. Mold sides of light dough around dark. Chill 2 hrs.Cut into uniform slices. Place 2 slices together on greased cookie sheet, pinching top of each to resemble an owl's ear-like tufts. Place cashew in center for beak. Bake at 325 degrees for 8-10 minutes, or until lightly browned.