Beary Sweet Sugar Cookiesbuild A Bear Workshop Recipe 445

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:

• 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.