My grandma made these for me for Christmas; they’re some of my favorites and really not too hard to make. I don’t know the recipe off the top of my head, but here’s some basic instruction:
1) Prepare sugar cookie or almond cookie dough using your favorite recipe.
2) Divide the dough into 2 batches with a 3 to 1 ratio. Add a few Tbsp cocoa powder to the larger batch and mix it in well.
3) Roll the cocoa-dough into a log using using waxed paper or plastic wrap (kids like to do this because it’s just like making a giant Pla-Doh snake). Roll the original dough (the small, plain batch) flat with a rolling pin and size it proportionally so that you can wrap the plain dough around the cocoa dough.
If you want smaller cookies, make your dough log longer, and thus smaller in diameter. If you want larger cookies, make your log shorter and larger in diameter.
4) Wrap your creation in plastic wrap and refrigerate for about an hour. (You may find it helpful to flatten one side of the dough log at this point; it may help you shape the face of the owl…)
5) Heat your oven to 350F.
6) Remove the plastic wrap from your cookie dough log and cut it in half, making two logs. Use a sharp knife or use un-waxed dental floss to slice the cookie dough into discs.
7) Gently shape two discs together to look like an owl as you place them on your baking sheet: (see the photos) Two pinches for the “horns” and a pinch for the chin.
8) Add a whole cashew for the beak and bake a dozen or so at a time for 10-12 minutes, depending on the thickness of your cookies and the ruffles on your apron. 😉
9) Use chocolate chips for the eyes while the cookies are fresh from the oven and there you go!
If you bake them with the beak already in place, it will stay put and also increase the “cashew-y-ness” of the cashew
I got this photo from Pinterest. Mad props and all the credit to the artist.