To craft them into owl cookies, use a 3” round cookie cutter, and cut 18-20 cookies. You will have leftover dough pieces, which will be used for the eyes of the owl. Transfer the round cookie cut-outs to the baking sheet or leave them on your working surface.
Take the round cookie cutter again, and gently press about ⅓ of the cookie cutter onto the left side of the cookie to create a wing. Repeat for the right side, then repeat for all cookies.
Take about 1 tbsp worth of dough from the scraps and divide it into two. Roll the pieces into small dough balls, and gently press onto a round cookie shape near the top of the circle to create the eyes. Repeat for all cookies.
Press an almond in between the eyes towards the bottom to create a nose for each cookie. Then take two chocolate chips and press them into the dough balls to create the eyes. Repeat for all cookies. Next, take a fork, and gently press into the wing of the cookie in a crosshatch pattern to create the feathers. Brush with ground cinnamon. Chill the cookie sheets in the freezer for 5 minutes.
After chilling, bake for 10-12 minutes or until light golden brown around the edges. Remove from the oven and let the cookies rest on the baking sheets for 5 minutes. Transfer to a cooling rack.