Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
2
tablespoons all-purpose flour
12
craft sticks (flat wooden sticks with round ends)
24
creme-filled chocolate sandwich cookies
1/2
cup chocolate creamy ready-to-spread frosting (from 1-lb container)
24
green or purple candy-coated chocolate candies
12
small orange jelly beans
1/3
cup sliced almonds
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Knead dough with hands until well mixed. With lightly floured hands, shape dough into 12 1 1/2-inch balls.
On ungreased cookie sheet, arrange 6 dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball with end pointing toward center of cookie sheet; flatten gently into 2-inch round. Repeat with another cookie sheet and remaining 6 dough balls.
Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Twist chocolate sandwich cookies to remove tops, leaving white frosting centers exposed. Reserve cookie tops for another use.
Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting onto baked cookies. Attach sandwich cookies, white frosting side up, to look like owl eyes. Use frosting to attach chocolate candies for eye pupils, jelly beans for noses and almonds for feathers above eyes.
