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Halloween Hoot Owls

Doris1149's picture

Halloween Hoot Owls (post #63305)

in

Hoot Owl Cookies-DH has to have these at Halloween. His mom started making them when he was just a little guy. Very cute, but not the best flavor


Edited: well dang, I can't get the photos to attach. Will try again.



 


DJ-


Edited 11/1/2004 1:37 pm ET by DJ

DJ-

KitchenWitch's picture

(post #63305, reply #1 of 13)

DJ - your attachments are blank - I noticed there's no type of file extension.

~RuthAnn

~RuthAnn

Doris1149's picture

(post #63305, reply #2 of 13)

another try to attach photo

DJ-

DJ-

PreviewAttachmentSize
hoot_owl_cookies.jpg
hoot_owl_cookies.jpg95.59 KB
favorablyimpressed's picture

(post #63305, reply #3 of 13)

Those cookies are adorable!  A nice tradition.

RheaS's picture

(post #63305, reply #5 of 13)

Those are adorable, and I bet it wouldn't be that difficult to make a tasty version.

CookiM0nster's picture

(post #63305, reply #6 of 13)

Those are adorable.

KarenP's picture

(post #63305, reply #7 of 13)

 Too Too Cute!  I would bet kids love to make those.

KitchenWitch's picture

(post #63305, reply #8 of 13)

those are great!


Post the recipe so the experts can take a whack at it. I'd love to try them.


~RuthAnn

~RuthAnn

Doris1149's picture

(post #63305, reply #9 of 13)

Here's the recipe. I use unsalted butter instead of the margarine Mom used.  It takes a bit to get the rolled dough to stick together. Next year, I think I'll use the checkerboard cookie recipe from FC#30 to make these. A google search finds similar cookies that use cocoa instead of chocolate.  A food science question I have is why the baking soda in the chocolate dough? That baking soda flavor was very pronounced this year, or maybe I'm just more aware of that leavening flavor.


                     
* Exported from MasterCook *


                             Hoot Owl Cookies


Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         ounces  unsweetened chocolate
     1/4      teaspoon  baking soda
  2               cups  all-purpose flour
     1/2      teaspoon  salt
  2          teaspoons  baking powder
     3/4           cup  unsalted butter -- room temperature
  1                cup  brown sugar -- packed
  1                     egg
  1           teaspoon  vanilla
                        chocolate chips, for the eyes
                        cashews, whole, for the beaks


Melt the chocolate, add the baking soda and let cool.


Cream the butter, add the brown sugar, egg and vanilla.
Combine the flour, baking powder and salt. Blend into the creamed mixture.



Put 1/3 of the dough into another bowl and mix the cooled chocolate into
the dough.


Chill both doughs for at least an hour for easier handling.


Roll out half of the white dough to a 10" x 4 1/2" rectangle. Shape half
of the chocolate dough into a 10" roll. Place the roll to one side of the
white dough and roll up, molding them firmly together. Repeat with rest of
the dough.


Wrap the rolls in plastic wrap and chill for 2 hours or overnight. Leave
them flat on a tray while storing-a flat side to the roll is a good thing
for this cookie.


Preheat the oven to 350 degrees. Grease the baking sheets.


Cut the rolls into 1/4" slices. Place two slices together on the sheet.
Pinch the upper corners to form ears.  Place the chocolate chips on the
chocolate part to form eyes. Press the whole cashew into the center white
dough with the curved section of the cashew up and the narrow end to the
outside of the cookie to form the beak.


Bake 8 to 10 minutes, until edge starts to brown. Let cool on sheets for a
few minutes before removing.


Yield:
  "40 cookies"
T(chilling time):
  "4:00"
                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 2980 Calories; 168g Fat (49.6%
calories from fat); 37g Protein; 348g Carbohydrate; 13g Dietary Fiber;
559mg Cholesterol; 2497mg Sodium.  Exchanges: 13 1/2 Grain(Starch); 1 Lean
Meat; 32 1/2 Fat; 9 1/2 Other Carbohydrates.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


 


 



DJ-


Edited 11/2/2004 1:52 pm ET by DJ

DJ-

doyenne's picture

(post #63305, reply #11 of 13)

Wouldn't it be easier to make them as you do palmiers? Roll the white dough into a rectangle, form two narrow cylinders of chocolate dough the length of the rectangle, place each one in about an inch or so from the long sides and roll the white dough over it on each side ( like a scroll ) and then slice and bake.


 

Where is Monica Lewinski when you need her?

Doris1149's picture

(post #63305, reply #13 of 13)

"Wouldn't it be easier to make them as you do palmiers? Roll the white dough into a rectangle, form two narrow cylinders of chocolate dough the length of the rectangle, place each one in about an inch or so from the long sides and roll the white dough over it on each side ( like a scroll ) and then slice and bake. "



 

That would be easier-your are most clever. Will try that next year, with a different dough recipe.

DJ-

DJ-

DeannaS's picture

(post #63305, reply #10 of 13)

Very cute!

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

RuthWells's picture

(post #63305, reply #12 of 13)

Oh, how cute!!

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

NutmegGirl's picture

(post #63305, reply #4 of 13)

Hi DJ!  Never mind that they don't have the best flavor -- this looks like something the in-laws would like for Christmas.  How about the recipe?  Maybe I could tinker with it.  Thanks!