Brown-Eyed Owl Cookies

• 3/4 cup Land O Lakes Butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 Land O Lakes Egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons unsweetened cocoa
• 1 cup swirled chocolate baking chips*
• 1 cup whole cashews

1. Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy.
2. Add egg and vanilla; continue beating until well mixed.
3. Add flour, baking powder and salt; beat at low speed until well mixed.
4. Divide dough into thirds.
5. Add cocoa to one-third of dough; mix well.
6. Divide chocolate dough in half.
7. Roll each half into 10-inch log; set aside.
8. Roll out each remaining white dough amount into a 10x4-inch rectangle.
9. Place 1 chocolate log onto each white dough rectangle.
10. Roll white dough completely around chocolate log, leaving ends uncovered.
11. Wrap dough logs in plastic food wrap; refrigerate at least 2 hours until firm.
12. Heat oven to 350F.
13. Cut logs into 1/4-inch slices with sharp knife.
14. Create owls by placing 2 slices onto ungreased cookie sheet, side-by-side with edges touching.
15. Using fingers, pinch dough to form ear at top of each circle.
16. Place 1 baking chip in center of each chocolate section for eyes.
17. Press 1 cashew into bottom center of each cookie to create beak.
18. Repeat with remaining dough slices.
19. Bake 9-12 minutes or until lightly browned.
20. Cool on cookie sheet 5 minutes; remove to cooling rack.
21. *Substitute chocolate, white chocolate, mint or caramel baking chips.

butter, sugar, brown sugar, egg, vanilla, flour, baking powder, salt, unsweetened cocoa, baking chips, cashews

Taken from www.landolakes.com/recipe/1763/brown-eyed-owl-cookies (may not work)