BEAR PAW COOKIES RECIPES

Steps:

• For the cookies, stir 2-3 tablespoons water with 200 grams powdered sugar. Pipe into star shapes and allow to dry.
• Beat sugar and butter until creamy. Mix in flour, nuts and spices. Cover and refrigerate about 1 hour.
• Butter the bear paw pan with wells about 5 cm (approximately 2 inches). Press a thin layer of dough into the wells, put on middle rack in a preheated oven 180°C (approximately 350°F) and bake until golden brown, about 15 minutes. Remove, cool slightly, then unmold from wells and allow to cool on a wire rack.
• To decorate, mix about 1 teaspoon water with powdered sugar until smooth, pour into a freezer bag, cut off a tiny corner and pipe onto bear paws. Sprinkle with sugar. Allow icing to dry before serving.

Steps:

• Beat butter and sugar until creamy. Mix in flour, nuts and spices, cover and chill for about 1 hour in the refrigerator.
• Grease bear paw (or madeleine) cookie pan with 5 cm (approximately 2 inch) wells. Press a thin layer of dough into the wells and bake on center rack in a preheated oven 180°C (approximately 350°F) about 15 minutes.
• Remove to cool slightly, then remove from the wells and allow to cool on a wire rack.
• Stir powdered sugar with about 1 teaspoon water until smooth, pour into a freezer bag, cut off a tiny corner and decorate the cookies. Sprinkle with granulated sugar and let dry.