Serves: 5
Total Calories: 439
In a medium bowl, beat sugar and butter until smooth. Stir in egg, milk, vanilla and almond extract until well blended. Stir in flour and salt until well blended. Cover and chill dough at least 1 hour.
Lightly brush inside of decorative mold with vegetable oil. Sprinkle with flour, shaking out excess.
Preheat oven to 375°. Using 1/2 cup chilled dough at a time, press firmly and evenly into mold. Keep unused dough in refrigerator. Use tip of a knife to loosen dough and carefully tap edges of mold on baking sheet until dough releases and falls out. Re-flour mold and repeat.
Bake for 12 to 14 minutes or until edges are golden. Cool on baking sheet for 2 minutes. Carefully remove cookies and cool completely on wire racks.
Variations: For brown bears, stir in 1 tablespoon unsweetened cocoa powder with flour. For speckled bears, stir in 1 teaspoon ground cinnamon with flour.
Note: Keep dough well chilled and work quickly when pressing dough into mold.
Hang this decorative cookie mold on your wall, or....
. make and chill a refrigerator dough (see recipe below)
. oil and flour the mold
3. press 1/2 cup of chilled dough into the mold
4. use tip of knife to loosen dough and tap onto baking sheet
5. re-flour mold and repeat
6. bake as directed in recipe
This Beary Sugar Cookies recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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