Teddy Bear Cookies Makes: 6 large cookies
(Inner Chef Member; Bob Bacon)
Bob tells us that his wife (who happens to be my aunt Teri) makes these. I tried my hardest to get the “Teddy Bears” to happen, but I just couldn’t get it, figure it out, work it….
So, I cut the cookies as I would for refrigerator cookies. Works out great! The texture to these cookies is soft and the taste is almost like a chocolate shortbread cookie; not a lot of sweetness, but rather just enough.
2/3 cup unsalted butter
1 cup sugar
2 tsp. vanilla
2 ½ cups unsifted flour
½ cups unsweetened cocoa
½ tsp. baking soda
¼ tsp. salt
Cream butter, sugar and vanilla. Add eggs. Blend well. Combine dry ingredients. Add gradually to creamed mixture. Shape in log. Wrap in plastic wrap and chill for at least one hour.
Shape teddy bears: Divide log into 6 pieces. Divide each piece into thirds – 1/3 for head, 1/3 for body. Divide last third into 6 pieces to make arms, legs, and ears. Shape bear on ungreased cookie sheet. They grow as they bake, so only put about 4 on a standard sheet. Use a toothpick to make eyes, nose and mouth. Optionally, you can use a cinnamon red hot for the nose.
Bake at 350° for 8-10 minutes. Partially cool on cookie sheet before transferring to a cooling rack. Makes 6 large cookies.
I used an old Santa cookie cutter of my Grandma Bacon’s and then sliced the rest
This is the second bear that I tried to make. The first one was much thicker and had the texture of a brownie.