Christmas Bear Butter Cookies
Ingredients
295g unsalted butter, softened
90g icing sugar/powdered sugar
2 large egg whites
1 tbsp vanilla bean paste or 2 tsp vanilla extract
For the red hats
2g cocoa powder
Red food colouring, gel-based
Decorating
Melted dark chocolate
White pearl-shaped sprinkles
Method
Prepare a baking tray with baking paper and set aside.
Add the butter and icing sugar to a mixing bowl and beat until pale and fluffy. Beat in the egg whites and vanilla until a smooth batter forms.
In a separate bowl add 8 tbsp of batter, mix in the cocoa powder, and enough gel coloring as needed to turn the batter a deep red colour.
Add both cookie batters to seperate piping bags with a star tip.
Pipe 5cm circles, allowing a little space for the cookies to spread. Pipe on the ears. Next pipe the mini red hats on each bear.
Place the piped cookie dough in the freezer for 30 minutes.
In the meanwhile preheat oven to 160C. Bake for 15-18 minutes.
Place cookies on a cooling rack. Once fully cooled, decorate with melted chocolate and sprinkles. Store in an airtight container. Enjoy!
The Tocka Blog 