OWL COOKIES WITH GINGER AND CINNAMON (Tarçınlı, Zencefilli Baykuş Kurabiye)

I adapted this recipe from this blog.

Ingredients 

Butter, 250g

Powdered sugar, 250g

Cinnamon, 1 teaspoon

Ginger, ground, 1 teaspoon

Vanillin, 1 teaspoon

Baking agent, 1 teaspoon

1 egg

Flour - add until the dough is sticky but coherent, each time one cup by sifting

For decorating;

Almonds

Chocolate chips

Preparation 

1. Mix together all the ingredients and start kneading with both hands. Butter should be at room temperature. Keep the flour handy, and add more gradually. The dough should be shiny, a bit crumbly, not too dry but definitely not watery. When you squeeze it should stay as a ball, and when you tear, it should be like a soft cookie. 
2. Wrap the dough in cling film and keep in refrigerator at least 2 hours and at most 24 hours. 
3. Preheat the oven to 180 degrees, gas mark 4. 
4. Press onto the dough on a smooth surface. Then roll into the thickness you like. It shouldn’t be too thick. I prefer them very thin, ~3 mm. This dough is very tough, so rolling counts as a biceps workout. 
5. Cut circles from the dough. Scrape from the surface with a spatula. Then place each circle onto an oven tray covered with ungreased baking sheet. 
6. Make very small balls from the dough and place two as the eyes. They should be touching each other. 
7. Poke chocolate chips onto the eye sockets (sounds scary). To make the wings, use a knife and for the feathers use a fork. 
8. With the tray put the cookies into the fridge for 15 minutes. Then put in the oven and cook for 15 minutes. 
9. When you take them off, slip the baking sheet onto a cooling rack. 
10. Store the cookies in an airtight container only after they cooled down.