This is the most adorable cookies I've ever bake! They are made famous by this Japanese chef named Maa Tamagosan . I did not use her cookie dough recipe, only use her idea as a reference. This butter cookie dough I tried turns out very well as it retained its shape, no spreading nor out of shape :D Hahaha I've too much varieties of nuts in my pantry, as you can see my bear cookies are hugging so many different kinds of nuts! Not a fan of nuts? Use dried fruits if you like! ^0^
The bear cookie cutter I bought at Ailin Bakery. I like the bear's hand as it is long enough to wrap up the nuts.
Cut-out bear cookies before baking
Ingredient (approx. 45 cookies)
- 120gm unsalted butter
- 80gm fine sugar
- 1/8 tsp salt
- 34gm egg yolks
- 1 tsp vanilla paste
- 240gm cake flour
- assorted nuts (almond, pecans, walnut, cashew, pistachio)
- Using a electric whisk, cream butter, salt and sugar until creamy and light.
- Beat in yolks and vanilla until well combine.
- Beat in flour briefly in 3 batches. Use hand to gather the dough together. Chill in fridge for 15-30 mins to firm up the dough if it is too soft.
- Dust a work surface with flour, roll out dough and using a bear cookie cutter (2" in height) to cut out the shapes. Place cookie on a line baking sheet.
- Place nut over the bear body and fold up the hands to hug the nuts. Use the end of a satay stick to print out the eyes and mouth.
- Bake the cookies in preheated oven at 160 deg cel for 20 mins or until the edges are lightly golden brown.
- Cool completely on wire rack before storing in air-tight container.