With dark chocolate chip eyes and almond noses, these cinnamon shortbread owl cookies are super cute and very easy to decorate, no fancy tools required.
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour plus more for work surface
- 1/2 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 32 dark chocolate chips
- 16 whole roasted unsalted almonds
- In a large bowl, use an electric mixer to beat the butter, confectioner’s sugar and vanilla extract until just smooth, about 1 minute. In a medium bowl, combine the flour, cornstarch, cinnamon and salt. Fold the dry ingredients into the wet ingredients. Pat the dough together into a disk, cover with plastic wrap and chill in the refrigerator for 30 minutes.
- On a lightly floured work surface, roll out the dough, so it is about 1/4-inch thick. Use a 3-inch diameter round cookie cutter to cut out 16 cookies. Transfer to a parchment lined sheet pan spacing 2 inches apart. Use the same cookie cutter to press a third of the circle on each side for wings. Make sure not to cut all the way through the cookie.
- For the eyes, take a generous pea-sized piece of dough and flatten it into a circle. Place a chocolate chip in the center. Dab a drop of water on the underside of each eye and place centered toward the tops of the cookies. For the nose, push an almond directly underneath the eyes. Use a fork to gently press feet into the center of the bottoms of the cookies. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Bake for 25-30 minutes until the cookies are firm, but not browned. Cool on the sheet pans for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.