Wednesday, October 20, 2010

Owl Crescent Roll "Cookies"

These owl cookies look super easy and so cute! View the recipe at Pillsbury or below.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 tiny fish-shaped pretzel crackers
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
16 milk chocolate stars


1) Heat oven to 375°F. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.

2) For each owl, use 2 dough slices. Unroll a 2-inch strip from each. Place slices on ungreased cookie sheet with sides touching and 2-inch strips at top center. For owl’s horns, fold strips in half and bend toward outer edges; pinch strips at fold, forming points. For owl’s beak, press 1 fish-shaped cracker, tail end pointing toward top of head, into bottom center of dough. Repeat with remaining dough slices and crackers to make 8 owls, placing owls 2 inches apart on cookie sheet.

) In small bowl, mix sugar and cinnamon. Brush owls with melted butter; sprinkle with sugar mixture.

Bake about 10 to 12 minutes or until light golden brown. Immediately press 2 chocolate stars on each owl for eyes. Carefully move to cooling rack. Cool completely, about 15 minutes, before serving.

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