Beary Sweet Sugar Cookiesbuild A Bear Workshop Recipe 445

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture (dough will be crumbly)., Set aside about 1/2 cup dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness. Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls)., Bake 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool on pans 5 minutes. Remove to wire racks to cool completely. If desired, pipe with colored icing.

Steps:

• PREHEAT OVEN TO 375 DEGREES IN A SMALL BOWL, STIR FLOUR, BAKING POWDER, AND SALT; SET ASIDE IN A LARGE MIXING BOWL BEAT SUGAR AND BUTTER UNTIL CREAMY. ADD EGGS, VANILLA EXTRACT AND BEAT WELL. THEN SLOWLY MIX IN FLOUR MIXTURE UNTIL WELL BLENDED. DIVIDE DOUGH IN 4 PORTIONS, COVER AND CHILL FOR 1-2 HOURS. ON A LIGHTLY FLOURED SURFACE ROLL ONE PORTION OF DOUGH, AT A TIME TO 1/8 INCH THICKNESS. DIP COOKIE CUTTER IN FLOUR AND CUT COOKIES PLACE COOKIES ONE INCH APART ON UNGREASED COOKIE SHEET. LIgHTLY SPRINKLE SUGAR BEFORE BAKING IF NOT FROSTING COOKIES AFTER BAKING. BAKE FOR 7 TO 9 MINUTES OR UNTIL LIGHT BROWN. COOL COOKIES ON WIRE RACKS STORE IN AN AIRTIGHT CONTAINER IN COOL PLACE.

Steps:

• In a medium bowl, beat sugar and butter until smooth. Stir in egg, milk, vanilla and almond extract until well blended. Stir in flour and salt until well blended. Cover and chill dough at least 1 hour.Lightly brush inside of decorative mold with vegetable oil. Sprinkle with flour, shaking out excess.Preheat oven to 375°. Using 1/2 cup chilled dough at a time, press firmly and evenly into mold. Keep unused dough in refrigerator. Use tip of a knife to loosen dough and carefully tap edges of mold on baking sheet until dough releases and falls out. Re-flour mold and repeat.Bake for 12 to 14 minutes or until edges are golden. Cool on baking sheet for 2 minutes. Carefully remove cookies and cool completely on wire racks.Variations: For brown bears, stir in 1 tablespoon unsweetened cocoa powder with flour. For speckled bears, stir in 1 teaspoon ground cinnamon with flour.Note: Keep dough well chilled and work quickly when pressing dough into mold.Hang this decorative cookie mold on your wall, or..... make and chill a refrigerator dough (see recipe below). oil and flour the mold3. press 1/2 cup of chilled dough into the mold4. use tip of knife to loosen dough and tap onto baking sheet5. re-flour mold and repeat6. bake as directed in recipe