I know – it is a bit late to make Christmas cookies now – but it is Cookie Friday and you deserve cookies! That’s why I made these little fellas here ;) Happy Cookie Friday!

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

These little fellas are too cute – aren’t they? You probably seen them all over the internet already ;) I like to bake them for Christmas but they work also fine all year round, since bears are not animals that are typically related to Christmas or winter – like reindeers or gingerbread boys… yes gingerbread boys are animals in my Christmas World :P

The dough for these little fellas is one of the basic shortcrust recipes I have – it is being used for many different christmas cookies in my house. It is very easy to make and can be prepared in advance – store it up to 3 days in the fridge before baking. The bears can be made with almonds, like you see on the pictures – but you can also use hazelnuts, cashews or pecans – whatever you like the most :) Don’t forget to give the bears faces!

Note: If the dough is dry – which can happen – the arms tend to break sometimes when you try to bend them over the nuts. No problem at all – just press them onto the body of the bears and shape them a bit – no big surgery needed :P

INGREDIENTS / ZUTATEN

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

DIRECTIONS / ZUBEREITUNG

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

Bear Cookies | Bake to the roots

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Here is a version of the recipe you can print easily.

Bear Cookies

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• Author: Bake to the roots
• Prep Time: 10
• Cook Time: 10
• Total Time: 60

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Ingredients

Scale 1x2x3x

• 2/3 cup (150g) butter
• 2/3 cup (75g) confectioner’s sugar
• 1 3/4 cups (225g) all-purpose flour
• 1 egg yolk
• 1 tsp. vanilla extract
• pinch of salt
• 7 oz. (200g) whole hazelnuts or almonds

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Instructions

1. In a large bowl mix the butter in small pieces, confectioner’s sugar, flour, egg yolk and salt and knead first with a handheld mixer or food processor and then with your hands until you get a nice smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes in the fridge.
2. Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Roll out the dough on a floured surface to a thickness of 0.08 inch (2mm). Use a cookie cutter to cut out small bears. Place them on the baking sheets and knead the remaining dough again and cut out more cookies. Place a hazelnut or almond on each bear and put the arms on top. Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down on a wire rack.

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Notes

• Enjoy baking!