Yesterday I found myself in the mood for some festive baking.
Wanting to do so, I remembered a picture that I accidentally found in the deep deep waters of the internet a couple of weeks ago. It was a picture of cute bear cookies with each little bear holding a treat in its arms. How adorable!
To replicate the cookies I used a very simple sugar cookie dough that does not change the shape that much while baking. As an item for the bears to hug 🙂 I chose almonds and golden jumbo raisins (I have to admit that I liked the latter a little better).
Here’s all that followed…
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1. Preheat the oven to 350 °F (175 °C).
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in vanilla extract and egg.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
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5. Divide into workable batches, roll out onto a floured surface into about 1/8 inch
(0.3 cm) thickness.Â
6. Cut out bear cookie shapes and place them on a cookie sheet that you’ve lined with parchment paper. Insert an almond or a raisin on top of each cookie.
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Here’s a selection of the treats I’ve chosen – almonds and golden jumbo raisins.
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7. Finally fold the arms into a hugging position (press the arms firmer so they don’t open while baking). You can use a wooden skewer to indent eyes and nose for each bear.
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8. Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Enjoy!
And cheers to Holiday baking!
With love,
Petra(This amazing recipe was inspired by www.neol.jp and www.inkatrinaskitchen.com.)
- 1 cup (226 grams) butter, softened
- 1 cup (200 grams) granulated white sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tsp baking powder
- 3 cups (420 grams) all-purpose flour
- almonds and jumbo raisins
- Preheat the oven to 350 °F (175 °C).
- In the bowl of your mixer cream butter and sugar until smooth.
- Beat in vanilla extract and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- Divide into workable batches, roll out onto a floured surface into about ⅛ inch (0.3 cm) thickness.
- Cut out bear cookie shapes and place them on a cookie sheet that you've lined with parchment paper. Insert an almond or a raisin on top of each cookie.
- Fold the arms into a hugging position (press the arms firmer so they don't open while baking). You can use a wooden skewer to indent eyes and nose for each bear.
- Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
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