Owl Cookies

A slice and bake cookie. Owl faces with cashew beaks. Great for Fall.

Original recipe makes 72 cookies

1 1/4 cups candy-coated milk chocolate pieces
2 tablespoons milk
24 ounces dry sugar cookie mix
1 cup cashew halves

In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.