Teddy Bear Paws Recipes

Steps:

• In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
• Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
• Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four portions. Cut one portion in half; shape into balls. Cut another portion into 14 pieces; shape into balls. Shape remaining two portions into balls. , To form bear body, place each large ball in the center of a greased baking sheet. Place a medium ball above body for head; flatten slightly. Place two small balls on each side of head for ears. Place one small balls in the center of head for nose, and four small balls around body for arms and legs. Cover and let rise until doubled, about 1 hour. , With a sharp knife or scissors, cut slits for ears, eyes, nose and belly button. Insert raisins into slits. Beat egg and cold water; brush over dough. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. If desired, tie a bow around bear's neck with ribbon.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 12 balls, using 1 1/2 tablespoons dough for each. Place balls about 4 inches apart on ungreased cookie sheet. Shape remaining dough into 24 balls, using 1 teaspoon dough for each.
• Insert stick into side of each large ball; place 2 small balls next to each large ball for ears. Press balls evenly until about 1/4 inch thick.
• Bake 11 to 13 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Add 2 flat candies on each cookie for eyes and 1 milk chocolate candy for nose, using gel to attach. Squeeze on gel for mouth.

Steps:

• Divide loaf into 3 equal sections for a large bear, or use 3 rolls for a small bear. With one section, form an oval for the body and place on a sprayed cookie sheet. Divide second section in half and shape one of the halves into a circle and place above body for head. Form remaining half into a flat circle. Cut the flat circle in half and place at sides of body for haunches. Divide third section into three pieces. Flatten one piece and cut in half to form two feet. Place cut side down under body. With another piece form two paws and place on body and above haunch. Divide last piece into thirds leaving one smaller than the other two. With one larger piece form two ropes, loop them for ears, and tuck under top of head. Form a deep, round muzzle out of second large piece and place on face. Divide small piece into balls to form eyes, tip of nose, belly button and pads for paw. Place on bear. With scissors, clip all paws. Brush thoroughly with beaten egg. Let rise about 30 minutes. Bake at 350°F 20 minutes or until golden brown