Recipe For Cooking Chocolate Teddy Bears

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Chocolate Teddy Bears

Source: Hershey\s Make It Chocolate!

2/3 C. butter or butter substitute*
1 C. sugar
2 tea. vanilla extract
2 eggs
2 1/2 C. flour
1/2 C. unsweetened cocoa or Dutch-process cocoa
1/2 tea. baking soda
1/4 tea. salt

Preheat oven to 350 degrees F.

In lrg. mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs; blend well.

Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Chill until dough is firm enough to handle.

To shape teddy bears, form a 1- to 1 1/2-in. ball of dough for the body; a 3/4 - to 1-in. ball for the head; four 1/2-in. balls for arms and legs; two smaller balls for ears; one tiny ball for nose and four tiny balls for paws (optional).

On ungreased cookie sheet, flatten lrg. ball slightly for body. Attach med.-size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired.

With wooden pick, draw eyes and mouth; pierce sm. hole at top of cookie for use as hanging ornament, if desired. Bake 6 to 8 min. or until set. Cool 1 min. on cookie sheet; remove to wire rack. Cool completely.

Store in covered container. If cookies will be used as ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for hanging.

Makes 14 cookies.

* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.