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Hoot Owls

type: refrigerator formed
makes: unknown

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1 cup brown sugar
1 egg
1-1/2 teaspoons vanilla
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 tablespoon water
1/4 cup butterscotch or peanut butter chips
1/2 cup whole cashews

Combine flour, baking powder and salt and set aside.
Cream butter, brown sugar, egg and vanilla.
Add dry ingredients.
Divide dough in to thirds.
To one of the thirds add cocoa powder and baking soda.
Add water, set aside.
Using the plain dough, roll each into a 10 x 4 inch rectangle.
Divide chocolate dough into 2 parts.
Shape each into a 10 inch roll.
Roll one of the vanilla rectangles around one of the chocolate rolls repeat with remaining dough.
Wrap both in plastic wrap and freeze 20 minutes.
Preheat oven to 350F.
Grease cookie sheets.
To bake slice rolls 1/4 inch thick.
Place 2 slices together, side by side with edges touching.
Pinch outside corners for ears.
Place one butterscotch chip in center of each chocolate circle for eyes.
Put a cashew, curved side down, in the center where the circles meet, this will be the beak.
Bake 8-10 minutes.
Cool 1-2 minutes then remove to wire rack to cool completely.

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