Best Polar Bear Recipes

POLAR BEAR (SHOT)

Steps:

• Pour ingredients in a shaker with ice.
• Shake and serve in the prettiest shot glass you can find.
• Sip or throw back and follow with a Group Nap.

POLAR BEAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg until soft dough forms.
• Shape into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown on edges. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
• Using knife, spread 1 teaspoon frosting on cookie. Immediately sprinkle sugar evenly over frosting. Slightly flatten 2 miniature marshmallows, and press on cookie for ears. Using chocolate icing, pipe eyes, nose and mouth on cookie. Repeat with remaining cookies.

BABY POLAR BEAR SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add vanilla and salt; beat until blended. Beat in flour gradually on low speed until soft dough forms. Shape dough into ball.
• On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 38 circles, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place circles 2 inches apart.
• Bake 10 to 12 minutes until edges are just beginning to brown. Immediately remove from cookie sheets to cooling racks. Cool completely before decorating.
• In small bowl, stir together powdered sugar, 3 teaspoons milk and the vanilla until blended. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and desired consistency.
• To Decorate Cookies: Using knife, spread icing over cookies in thin layer. For each cookie, immediately sprinkle about 3/4 teaspoon white chocolate evenly over icing. Press into icing 2 vanilla baking chips, cut side down, for ears, 2 chocolate chips for eyes and 1 mint, cut side down, for nose. Using chocolate icing, pipe mouth.

POLAR BEAR (COCKTAIL)

Steps:

• Shake vodka and schnapps with ice.
• Pour into a tumbler over ice or into a martini glass without ice.
• Top with cream.

SWEDISH POLAR BEAR COCKTAIL

Steps:

• Mix vodka and blue Curacao in a cocktail glass. Add Sprite to taste.
• Add lots of ice cubes.

POLAR BEAR

Steps:

• Place brown sugar, butter, cinnamon, nutmeg, and cloves in food processor. Scrape in seeds from vanilla bean. Process until blended. DO AHEAD Butter mixture can be made 1 week ahead. Wrap in plastic and chill.
• Bring 4 cups water to boil in large saucepan. Add rum, brandy, and butter mixture; stir until butter melts. Ladle into mugs and garnish with cinnamon sticks.

POLAR BEAR

Steps:

• 1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. Cool completely. For one paw, use frosting to attach 3 chocolate morsels to edge of one of the waffles. Repeat 3 more times for remaining paws. Set aside.
• 2. Place the ½-cup scoop of ice cream in center of serving plate. Working quickly, arrange large marshmallow pieces around ice cream for legs.
• 3. Place the remaining waffle above the scoop of ice cream for head. Top waffle with the 3-tablespoon scoop of ice cream. On small ice cream scoop, arrange small chocolate morsels for eyes, large chocolate morsel for nose and miniature marshmallow pieces for ears. Prop waffle paws against regular marshmallow pieces for feet. Place strips of candy on ice cream for scarf. Serve immediately.

POLAR BEAR COFFEE

Steps:

• Add the schnapps and creme de cacao to a heated coffee glass.
• Slowly add coffee to the glass; give a little stir.
• Top with whipped cream and a light sprinkle of cocoa powder.

POLAR BEAR SMOOTHIES

Steps:

• Place milk, ice, flavor powder for milk and frozen yogurt in blender. Cover and blend until smooth.
• Pour into 2 glasses; top with whipped cream. Serve immediately.

POLAR BEAR PIE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., Press 1 cup of dough onto the bottom of a greased 9-in. pie plate. Bake at 350° for 15-18 minutes or until the edges are golden brown. Cool completely on a wire rack., On a lightly floured surface, roll out remaining dough to a 1/4-in. thickness. Cut out one 2-in. x 1-1/4-in. rectangle. Using a 4-in. bear cookie cutter, cut out three bears. , Bake at 350° for 8-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack to cool completely. Save dough scraps for another use. Spread the ice cream over the cooled crust; cover and freeze until set., Meanwhile for icing, in a bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Frost bears and rectangle; set aside to dry., Using a new, unused fine paintbrush or a toothpick, paint eyes, nose and scarf on each bear with food coloring. Paint "North Pole" on rectangle; attach to peppermint stick with icing. Let dry., Remove pie from freezer 15 minutes before serving. For icebergs, place one small and three large dollops of whipped topping on pie. Just before serving, insert bears into topping. Insert sign into ice cream.

BABY POLAR BEAR SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add vanilla and salt; beat until blended. Beat in flour gradually on low speed until soft dough forms. Shape dough into ball.
• On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 38 circles, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place circles 2 inches apart.
• Bake 10 to 12 minutes until edges are just beginning to brown. Immediately remove from cookie sheets to cooling racks. Cool completely before decorating.
• In small bowl, stir together powdered sugar, 3 teaspoons milk and the vanilla until blended. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and desired consistency.
• To Decorate Cookies: Using knife, spread icing over cookies in thin layer. For each cookie, immediately sprinkle about 3/4 teaspoon white chocolate evenly over icing. Press into icing 2 vanilla baking chips, cut side down, for ears, 2 chocolate chips for eyes and 1 mint, cut side down, for nose. Using chocolate icing, pipe mouth.

POLAR BEAR PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time - stop adding it when you have a soft dough that feels like plasticine.
• Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn't minty enough.
• Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
• Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
• Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
• Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

POLAR BEAR

Steps:

• Combine ingredients in pitcher; chill 1 hour.
• Stir.
• Pour into the glasses of your choice and garnish as desired.

(SAVE THE POLAR) BEAR CLAWS

Steps:

• Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tablespoons at a time, until blended.
• Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
• Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.
• Dust a work surface lightly with flour. Roll one disc of chilled dough into an 9-by-13-inch rectangle, 1/4 -inch thick. Then cut the rectangle into 3 (9-by-4 1/3-inch) smaller rectangles. Lay each rectangle vertically. Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 1/2 teaspoons of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 ( 3/4-inch-long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.
• Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
• Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.

RUSSIAN POLAR BEAR

Steps:

• Fill tall glass or highball with ice. Add vodka, coffee liquor, peppermint schnapps and half and half.
• Pour into a shaker and lightly shake with top on until combined. Pour drink back into glass and enjoy.
• Minty creamy goodness.

EASY POLAR BEAR CUPCAKES

Steps:

• Place butter in a large bowl and cream until smooth with an electric mixer. Add cream cheese and beat until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt until thoroughly combined. Pour in heavy cream and beat until frosting is smooth, about 2 minutes.
• Take 1 baked and cooled cupcake and frost with cream cheese frosting, making as even a layer as possible. Sprinkle coconut over the top of the frosting, and shake off any excess.
• Take 1 mini marshmallow and cut it in half horizontally using scissors or kitchen shears. Place one half of the marshmallow cut-side down in the center of the top of the cupcake, and press gently into the frosting to adhere. Take 1 black sugar pearl sprinkle and attach to the middle of the marshmallow half using a small amount of frosting; thus creating the nose and muzzle. Take 2 black sugar pearl sprinkles and place above the nose on each side for the eyes. Press gently into frosting to adhere. Take 2 whole mini marshmallows and place at the top of the cupcake on each side to create ears. Repeat with remaining cupcakes.