2 1/2 cups sifted all-purpose flour*
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 (1 oz. ea.) sq. unsweetened chocolate
1/4 tsp. baking soda
chocolate chips (2 chips per cookie for eyes)
cashew nuts (1 per cookie for beak)

Sift together flour, baking powder and salt. Set aside.

Cream butter. Gradually add brown sugar, creaming well. Add egg and vanilla; beat well.

Blend in dry ingredients gradually.

Combine melted, cooled chocolate squares and baking soda.

Remove two-thirds of dough to floured surface. Blend chocolate mixture into remaining dough; chill if desired for easier handling.

Roll out half of light-colored dough to a 10x4 1/4-inch strip. Shape half of dark-colored dough into a roll 10-inches long; place on strip of light dough. Mold sides of light dough around dark; wrap in aluminum foil or plastic (Saran) wrap. Repeat with remaining dough. Chill for at least 2 hours.

Preheat oven to 350°F.

Cut into slices 1/8 to 1/4-inch and place two slices together on a greased baking sheet to resemble an owl.

Pinch a corner of each slice to form the ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.

Bake at 350°F for 8 to 12 minutes. Remove from baking sheets immediately.

Store cooled cookies between layers of aluminum foil in a flat, tightly covered container.

Note: If using self-rising flour, omit baking powder, baking soda and salt.

Makes about 4 dozen.