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      RECIPE TITLE "Owl Cookies"
    Author: Linda Lau Anusasananan, Source: Sunset magazine icon - OCTOBER 2005

    yieldsMakes 33 cookies (serving size: 1 cookie)
    time 1 1/2 hours, plus at least 45 minutes to chill.difficultyeasy

    Notes: Trace an owl-shaped pattern (for a template, see www.sunset.com/owl) on heavy paper or lightweight cardboard, or use cookie cutters in any shape. You can make the cookies up to 2 days ahead; store airtight.

      RECIPE INGREDIENTS

    1 1/3 cups butter, at room temperature
    3/4 cup granulated sugar
    3/4 cup firmly packed brown sugar
    2 large egg
    2 teaspoons vanilla
    3 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon salt
    Icing (recipe follows)
    Candy corn
    Miniature chocolate chips

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    Sunset subscription: You Save 69%!icon
    Sunset Magazine is great source for people who live in the west. Sunset Magazine started in 1898 by the Sunset Limited railroad line. Its purpose was to convince people living in on the East Coast, that life in the west was suitable for upstanding families. The first issue was 16 pages long, and told stories of the wonders of Yosemite and the gorgeous, garden-filled streets of Los Angeles. Today, Sunset has regular articles such as “Best Places to Live”, “Your Sunset”, “Best of the West”, “From the Editor”, “Window On the West”, “Heart Smart”, “The Directory”, “Western Wanderings”. Other informative sections you’ll find are travel and recreation, garden and outdoor living, home and design, food and entertaining and a recipe index.
      RECIPE METHOD

    1. Preheat oven to 350° (325° if using convection heat).

    2. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until blended, then beat on high speed until creamy. Add eggs and vanilla and beat until well blended. Add flour, baking powder, cinnamon, nutmeg, and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into three portions.

    3. Place each portion between two sheets of floured plastic wrap. Roll dough evenly into flat rounds about 1/4 inch thick. Stack rounds on a baking sheet and chill until firm, at least 45 minutes, or up to 2 days.

    4. Working with one portion of dough at a time (keep remaining chilled), peel off top sheet of plastic wrap. Set floured pattern (see notes) on dough and cut around edges. Or with floured round cookie cutters (3-in. diameter), cut out cookies, placing cutters as close together as possible. Transfer to cooking parchment-lined or ungreased baking sheets, placing cookies about 1 inch apart. Repeat with remaining dough rounds. Gather up scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If it's soft and sticky, repeat step 3.

    5. Bake cookies until firm to touch and slightly darker brown around edges, 8 or 9 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking. Slide parchment with cookies off sheets onto racks or counter to cool, then remove from parchment. Or cool on pans about 1 minute and then transfer to racks to cool completely. If not using cooking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.

    6. Spread icing over cookies and decorate with candies, using candy corn for a beak and chocolate chips for eyes. Let stand until icing is firm, about 5 minutes.

    Icing: In a small bowl, stir together 2 cups powdered sugar and just enough milk (about 3 tablespoons) to make a spreadable icing. If desired, tint with food coloring. If icing thickens as it stands, stir in a few more drops of milk.

    NUTRITION PER SERVING
    CALORIES 185(38% from fat); FAT 7.9g (sat 4.8g); PROTEIN 1.8g; CHOLESTEROL 33mg; SODIUM 147mg; FIBER 0.4g; CARBOHYDRATE 27g

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