These cute little cookies are a delight for any age. Perfect for making throughout the Fall season, but also ideal for making an appearance at any time of the year.
- 2 cups all purpose flour
- 3 tsp baking powder
- ½ tsp sea salt
- 1 ¼ cups unsalted butter (room temp)
- 1 ½ cups sugar
- 2 large eggs
- 4 tsp vanilla extract
- 6 ounces semisweet chocolate chips, melted
- extra chocolate chips
- 18 whole roasted and salted cashews
In a large bowl, combine the flour, baking powder and salt.
In a large bowl using an electric mixer, beat the butter until soft. Continue to beat, add the sugar slowly, then beat until the mixture is very light and fluffy. Mix in the dry ingredients.
In a small bowl, beat together the eggs and vanilla, then add them to the dough a little at a time, mixing well after each addition.
Transfer about one-third of the dough to a separate bowl and stir in the melted chocolate chips to make a chocolate dough. Shape the chocolate dough into a 10-inch long log, working very quickly before the chocolate solidifies. Wrap in wax paper and put in the refrigerator.
Roll out the remaining dough (vanilla) into a long rectangular shape as long as the chocolate log. Set the chilled chocolate log in the center of the vanilla rectangle and wrap it up s that a cross-section resembles a bullseye, with the vanilla outer layer and a chocolate center. Wrap the log in wax paper and refrigerate until firm, at least 2 hours; you can freeze the dough for up to 1 month.
Decorate and bake the cookies
Preheat the oven to 375 degrees F. Butter 2 baking sheets. Place the chocolate chips and cashews in small bowls for easy access.
Unwrap the logs and cut them into 1/8-inch slices. Join the two slices together by placing them side by side on a baking sheet and pinching them. Slightly pinch the two opposite sides of the rounds into point ear shapes. Place a chocolate chip upside down in the center of each chocolate eye, then embed a cashew int o the center of the two joined circles. Repeat with the remaining slices, spacing the owns 2-inches apart on the baking sheet. Bake for about 10 minutes, watching closely, until lightly browned. Transfer the cookies to a wire rack to cool completely.
Store the cookies in a large tin, with the layers separated by sheets of wax paper. Keep the tin in a cool place, or freeze the cookies ahead of time.
Source: Coming Home: A Seasonal Guide to Creating Family Traditions, by Rosanna Bowles; ©2010 Stewart, Tabori & Change, New York
