April 2016 in Review, and Christmas Cookie #4
A favorite photo…
A few highlights…
- Buddy Bear turns 10
- Spring piano recital
And a cookie recipe to go with it!
Sugar Cookie Bears
This sugar cookie recipe is the one my mom used every year for Christmas cookies. It is easy to work with, stays soft, and tastes really good. This year, the fun part was turning the sugar cookie dough into cute little bears!! (As an added bonus, that meant I didn't have to frost them when they were done.) You can find the link to the original bear instructions at the bottom of this recipe.
Cream shortening, sugar, eggs, vanilla, and sour cream together. Mix well.
Add flour, baking powder, salt, and baking soda until evenly combined.
Divide dough into 4-5 pieces. Place each piece onto a sheet of waxed paper. Cover with an additional sheet of waxed paper and roll to 1/4-1/2 inch thick. (Thicker cookies use more dough, but stay soft longer and are sturdier). Chill for 1 hour or up to 2 days.
Lightly grease cookie sheets. Use a bear shaped cutter to cut out the dough and transfer the shapes to the sheets. Gently press a whole nut into the center of each cookie. Fold the arms securely over the nut. (If the arms fall off, just press them back on!) Use a toothpick to poke in eyes and a nose.
Bake bears at 350 degrees for 8-10 minutes, or until set but just barely beginning to brown. Let cool on sheets for a few minutes before moving.
Store in airtight container at room temperature. Cookies should stay soft for a week or more.