Teddy Bear Cookies

by Josy Bongiovanni

Servings: 16 servings

INGREDIENTS

1/2 cup melted butter
1 cup firmly packed brown sugar
1/2 cup creamy penut penut butter
1/2 tea spoon vanilla
1 egg
60 g semi-sweat chocolate, melted
2 cups all purpose floor
1/2 tea spoon baking powder
raisins

INSTRUCTIONS

In a bowl, mix butter, brown sugar, peanut butter and vanilla until the batter is light. Add the egg; beat well. Put approximately 1 cup of the mixture in a bowl and add the chocolate.

Mix half the flour and half the baking powder; gradually incorporate the chocolate mixture, vigorously stirring. Incorporate the flour and baking powder in the peanut butter mix in the same way.

Working with little pieces at a time and covering the rest of the dough with plastic wrap, make two 1-inch balls for the head and body. Press together.

Place the Bears 2 inches apart on slightly greased pans and gently flatten them.

Make ears, arms, legs, eye and a mouth with little pieces of different colour dough, pressing them to fix them to the body. You can use the raisins to make eyes or buttons on the bear's tummy. Cover with plastic wrap and put in refrigirator for 30 minutes.

Bake 350°F / 180°C for 12-15 minutes or until slightly golden. Let cool on cooling racks.

CHEF COMMENTS

Stay fresh in the fridge for a week, up to 3 months if put in feezer.

Tagged: cookies, desserts, peanutbuttercookies add tags

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