Best 4 Baby Polar Bear Shortbread Cookies Recipes

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Welcome, aspiring bakers, to the culinary adventure of creating the adorable and delectable "Baby Polar Bear Shortbread Cookies." Get ready to transform your kitchen into a winter wonderland as we embark on a delightful journey of baking these charming treats. These cookies, inspired by the Arctic's majestic creatures, are not only visually captivating but also burst with a delightful buttery flavor that will melt in your mouth. With a simple recipe and readily available ingredients, you'll find yourself immersed in a fun and rewarding baking experience. So, gather your supplies, put on your aprons, and let's bring these adorable furry friends to life in the form of delicious cookies.

Let's cook with our recipes!

BABY POLAR BEAR SHORTBREAD COOKIES



Baby Polar Bear Shortbread Cookies image

Get creative with these bear shortbread cookies decorated with Betty Crocker® icing - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 38

Number Of Ingredients 13

1 cup butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/4 cups Gold Medal™ all-purpose flour
1 cup powdered sugar
3 to 5 teaspoons milk
1/4 teaspoon vanilla
3/4 cup grated white chocolate baking bar (about 1 oz from 4-oz package)
76 white vanilla baking chips, tips cut off (about 1/4 cup)
76 mini semisweet chocolate chips (about 2 teaspoons)
19 small round chocolate-covered creamy mints, cut in half
1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing

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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

SHORTBREAD COOKIES



Shortbread Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield about 3 dozen cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, very finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
  • Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
  • Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.

HALLOWEEN SHORTBREAD POPPY SEED COOKIE FINGERS



Halloween Shortbread Poppy Seed Cookie Fingers image

Creepy Halloween fingers with bloody nails and liver spots! This poppy seed shortbread recipe adds some nice liver spots to the fingers. If you use red or purple jam to adhere the almond slivers, it will give them an added bloody look. Can be stored in an airtight container for up to 4 weeks.

Provided by Bratz

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h7m

Yield 30

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon poppy seeds
1 teaspoon baking powder
⅛ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon whiskey
1 tablespoon fruit jam
30 almond slices

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
  • Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
  • Chill dough in the refrigerator until set, about 10 minutes.
  • Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
  • Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
  • Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 8.8 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 48.1 mg, Sugar 3.7 g

Tips:

  • Use unsalted butter and cream cheese to control the saltiness of the cookies.
  • Chill the dough for at least 30 minutes before rolling and cutting to prevent the cookies from spreading too much in the oven.
  • Use a sharp knife or cookie cutter to cut the dough to ensure clean edges.
  • Bake the cookies until the edges are just beginning to brown for a soft and chewy texture.
  • Let the cookies cool completely on a wire rack before decorating.

Conclusion:

Baby polar bear shortbread cookies are a fun and easy treat to make for any occasion. With their adorable appearance and delicious taste, these cookies are sure to be a hit with people of all ages. So next time you're looking for a sweet treat to make, give these cookies a try!

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