BEAR PAW COOKIES
Make and share this Bear Paw Cookies recipe from Food.com.
Provided by Karen..
Categories Drop Cookies
Time 32m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- cream butter and sugar until light and fluffy.
- Blend in chocolate syrup.
- Add eggs one at a time, beating well after each.
- Blend in vanilla.
- Combine flour, powder and salt.
- Add dry ingredients alternately with milk to chocolate mixture, beating well.
- Cover and chill one hour.
- Drop batter by heaping teaspoonsful onto a greased baking sheet.
- Press 4 peanut halves or cashews into each cookie, to resemble a bear's paw.
- Bake at 375* for 10 to 12 minutes or until center springs back when lightly touched.
- Cool on baking sheet for 2 minutes and transfer to wire rack to cool completely.
CHOCOLATE-DIPPED BEAR PAWS
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
- Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
- Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
BEAR'S PAW BISCUITS
At Christmas time, as in many Germanic and Eastern European countries, many type of Christmas biscuits or "Cukrovi" are made. This traditional Czech recipe is shaped as a bear's paw and is called "medvedi tlapicky". This version is a slightly Americanised version with the addition of a chocolate coating and the almond "claws". Traditionally the biscuits are simply covered in vanilla icing sugar. This version is the tastiest we've found so far.
Provided by robochoc
Time 1h
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Heat the oven to 180C / 160C fan oven / gas mark 4.
- Thoroughly grease 3 bear paw moulds or madeleine pans with butter.
- In a large bowl, cream together butter and sugar.
- In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
- Press dough into prepared pans and bake for about 20 minutes or until a toothpick inserted comes out clean and the edges are turning slightly brown.
- Allow to cool completely.
- Melt chocolate on a bain-marie (bowl sitting on a pan of boiling water). Hold each cookie by the "heel" and dip the top front end of the "paw" into chocolate, and then place on waxed or parchment paper.
- Insert four almond "claws" into paw while the chocolate is still wet and let the chocolate hardened completely.
- Store covered in an airtight container.
BEAR CLAW COOKIES
Kids can help add the "claws" to our Test Kitchen's clever cookies. Don't be surprised if they swipe a sample before the party guests arrive!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cereal. Cover and refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool completely., Place melted chocolate in a pastry bag or resealable plastic bag; cut a small hole in corner of bag. For bear claws, pipe three small dabs of chocolate on each cookie; top each with an almond.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 114mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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