Thursday Treat: Hoot Owl Cookies

Hoot sweet! Aren’t these the cutest? And really easy to make too!

Micky’s Hoot Owl Cookies


1 1/2 cups sugar
1 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon cream of tartar
4 cups flour
1 cup powdered cocoa
20-25 whole cashews


Beat sugar, butter eggs and vanilla until well blended. Sift together soda, cream of tartar, and flour. Add dry ingredients to wet ingredients and mix well.

Divide the dough into thirds, Add cocoa to one third and mix well. Roll into a log about 1/2 inch in diameter. Set in refrigerator to keep chilled.

Roll the remaining dough to 1/2 inch thick square. One side should be the length of the chocolate roll. Remove chocolate roll from refrigerator. Place chocolate roll on white dough and roll together so that the chocolate roll is in the middle of the white roll. Pinch seam together. Wrap with wax paper, fold ends. Refrigerate two hours.

Remove well-chilled cookie roll and slice into 1/4 inch pieces. Place two slices together with pointed pinch seam facing out and up. Place a cashew in the middle to resemble a beak.

Bake at 350° until lightly browned.


Hello Friends and Fans!

Whether I’m writing a new story or making confections like these Hoot Owl Cookies, I’m always looking to improve on the old recipes and add new ones to my “cookbook”. And whether confections or stories, I like a variety of styles, tastes and textures. How about you?

If you enjoy making candies and other confections, be sure to follow my blog posts (or follow me on Pinterest or The Candy Store on Facebook) for  Thursday Treats and Tuesday Tricks. Team Poague will be sharing our favorite candy, cookie and cake recipes and a few confection-making tricks we’ve learned along the way. We hope you will share your favorites with us as well!



Looking for a delicious read? Try The Candy Store, a time travel tale.
“An engaging, bittersweet saga about finding a place to belong”. KIRKUS REVIEWS

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