Teddy Bears Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 1 | cup |
butter
softened |
|
| 2 | teaspoons |
vanilla extract
real |
|
| 2 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 ½ | cups |
oats, quick cooking
|
|
| 1 | teaspoon |
baking soda
|
|
| brown | or |
icing for decorating
chocolate |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
butter
softened |
|
| 1E+1 | ml |
vanilla extract
real |
|
| 2 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 591 | ml |
oats, quick cooking
|
|
| 5 | ml |
baking soda
|
|
|
icing for decorating
chocolate |
* |
Directions
In large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375*F. For each bear, form two ½ inch balls and one 1½ inch ball. Place the large ball on ungreased cookie sheet; place smaller piece s on top to form ears. Flatten dough slightly; crimp edges with fork. Repeat with remaining dough, placing large balls of dough 3 inches apart on cookie sheets.
Bake for 7 to 10 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool 10 minutes or until completely cooled.
To decorate, use small round tip on decorator icing; pipe icing on each cookie for eyes and mouth. For nose, use small amount of icing to secure M and M's on cookie. Let icing set before storing. Store in lightly covered container.
