BEAR PAW COOKIES
These bear paw cookies are not just fun but SO easy! This is one of those things that make you go, why didn't I think of this sooner? All you really need is a basic sugar cookie recipe and some chocolate.
Provided by Jill
Categories Dessert
Time 19m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Line cookie sheet with parchment paper and set aside
- Using a stand mixer, cream together the butter, brown sugar and sugar until creamy
- Add in the egg and egg yolk, vanilla and beat to combine.
- Add in the baking soda, cornstarch, salt and flour and beat until a soft dough forms.
- Using a small ice cream scoop, scoop dough into your hands and roll it
- Place dough onto cookie sheet and bake 9-12 minutes.
- Once cookies are baked, place a melting wafer into the center of the cookie for the pad of the paw
- Then place 3 chocolate chips above the paw for the claws
- Repeat steps with remaining dough and cookies
- Let cookies cool for about 30 minutes before enjoying!
Nutrition Facts : Calories 173 kcal, Carbohydrate 23 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 107 mg, Sugar 14 g, ServingSize 1 serving
"GOLDEN CRISP"- BEAR PAW COOKIES
A friend gave me this recipe. I am sure it must be a recipe from Post Golden Crisp Cereal Co I have made these many times. Every one rates them highly. All love the look of a Bear Paw for a cookie. It is a drop cookie,with three indents on the edge of the cookie and one cereal is put in the indentation, before baking. They are a rather cute cookie.
Provided by Nancy J. Patrykus @Finnjin
Categories Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Beat butter and sugar with an electric mixer on medium speed until creamy.Add egg yolk, beat again. Add flour, stir till well blended. Stir in 1 cup of cereal. Roll level tablespoons of dough into balls, place on ungreased cookie sheet, 1/2 to 1 inch apart. Flatten cookies with your finger tips. Make three indents on one side of each cookie for "paw prints". Bake 12 minutes, or till lightly browned.. Do not over bake. Remove from pan and let cool completely on wire racks. Fill each paw print indents with melted chocolate. Top each with 1 piece of cereal. let stand till set.
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.
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.
WEREWOLF PAWS
Make and share this Werewolf Paws recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 46m
Yield 6 cookies
Number Of Ingredients 14
Steps:
- Cookies:.
- Preheat oven to 350°F.
- Sift together flour, baking soda and salt in a medium bowl.
- In small bowl, mix together buttermilk and vanilla.
- Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
- Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
- Allow cookies to cool completely before icing.
- Frosting:.
- In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
- Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
- Press 5 cashews into each cookie to form claws.
Nutrition Facts : Calories 648.5, Fat 27.9, SaturatedFat 15.7, Cholesterol 90.6, Sodium 486.4, Carbohydrate 97.9, Fiber 3.3, Sugar 70.3, Protein 7.4
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 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.
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