If only I still had my Kitchen-Aid mixer...

I would make these wonderful Hoot Owl Cookies...

Instead, I'll share the recipe that the lady who first made them for me was kind enough to share with me.  Apparently these neat fall cookies were created by a young girl who was the youngest winner ever of the Pillsbury Bake-Off.

How cool is that?

Hoot Owl Cookies 

1/2 teaspoon salt

1 egg

3/4 cup butter

1 teaspoon vanilla extract

2 teaspoons baking powder

3 tablespoons unsweetened cocoa powder

1 cup white sugar

2 1/4 cups all-purpose flour

chocolate chips for eyes

cashews for beaks

Preheat oven to 350 degrees.  Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles.  Add cocoa to remaining 1/3 of dough. Mix until blended. Shape half of chocolate dough into a 10 inch long roll. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours. Repeat with other half of dough.  Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak . Bake 8 to 12 minutes or until light golden brown.  Makes 2 dozen incredibly cool cookies.