Best Golden Crisp Bear Paw Cookies Recipes
"GOLDEN CRISP"- BEAR PAW COOKIES
A friend gave me this recipe. I am sure it must be a recipe from Post Golden Crisp Cereal Co I have made these many times. Every one rates them highly. All love the look of a Bear Paw for a cookie. It is a drop cookie,with three indents on the edge of the cookie and one cereal is put in the indentation, before baking. They are a...
Provided by Nancy J. Patrykus
Categories Cookies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. Beat butter and sugar with an electric mixer on medium speed until creamy.Add egg yolk, beat again. Add flour, stir till well blended. Stir in 1 cup of cereal. Roll level tablespoons of dough into balls, place on ungreased cookie sheet, 1/2 to 1 inch apart. Flatten cookies with your finger tips. Make three indents on one side of each cookie for "paw prints". Bake 12 minutes, or till lightly browned.. Do not over bake. Remove from pan and let cool completely on wire racks. Fill each paw print indents with melted chocolate. Top each with 1 piece of cereal. let stand till set.
CHOCOLATE-DIPPED BEAR PAWS
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 2 dozen
Number Of Ingredients 8
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.
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