BEAR CLAW COOKIES RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
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, FatContent 6g fat (3g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME
You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 60 minutes
Cook Time 10 minutes
Yield 9 rolls.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside., For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. , Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-in. rectangle. Set aside., Turn dough onto a floured work surface; roll into a 14x10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal., Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes., Roll dough into a 12-in. square; cut square into three 12x4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool.
Nutrition Facts : Calories 369 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 43g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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