Print Recipe

Chocolate Teddy Bears

RG

Ingredients

  • 2/3 cup butter or margarine*
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa or Dutch-process cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 350 degrees F.
  2. In large mixer bowl beat butter, sugar and vanilla extract until light and fluffy. Add eggs; blend well.
  3. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly.
  4. Chill until dough is firm enough to handle.
  5. To shape teddy bears, form a 1- to 1 1/2-inch ball of dough for the body; a 3/4 - to 1-inch ball for the head; four 1/2-inch balls for arms and legs; two smaller balls for ears; one tiny ball for nose and four tiny balls for paws (optional).
  6. On ungreased cookie sheet, flatten large ball slightly for body. Attach medium-size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired.
  7. With wooden pick, draw eyes and mouth; pierce small hole at top of cookie for use as hanging ornament, if desired.
  8. Bake for 6 to 8 minutes or until set.
  9. Cool for 1 minute on cookie sheet; remove to wire rack. Cool completely.
  10. Store in covered container.
  11. If cookies will be used as ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for hanging.

Makes 14 cookies.

* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Source: Hershey's Make It Chocolate!


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