Busters Recipes

Hoot Owl Cookies

3/4 cup butter/margarine softened
1 cup pakced light brown sugar
1 egg
1 1/2 teaspoon vanilla extract
2 1/4 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
1/4 teaspoon baking soda
1 tablespoon water
1/4 cup peanut butter chips
1/2 cup whole cashews

In large mixer bowl, beat butter, brown sugar, egg and
vanilla. Stir together flour, baking powder and salt; add
to butter mixture, blending well. Remove 2 cups dough and
set aside. Stir together cocoa and baking soda; add to
remaining dough in bowl. Add water, kneading until smooth.
Divide reserved dough in half. On floured surface, roll
each part into rectangle, 10 by 4 inches. Divide chocolate
dough in half; shape each part into 10 inch roll. Place a
chocolate in center of each rectangle. Mold sides of plain
dough around chocolate roll, forming large roll. Wrap
rolls in plastic wrap; chill at least 3 hours or
overnight. Heat oven to 350 degrees. Cut rolls into 1/4
inch slices. To form each cookie, place two slices with
sides touching onto greased cookie sheet. Pinch a corner
of each slice to form ears. Place a peanut butter chip in
center of each slice for eyes; press a whole cashew
between slices for beak. Bake 7-9 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely.