I Just Wanna Be Your Teddy Bear Tuxedo Cookies
Try this I Just Wanna Be Your Teddy Bear Tuxedo Cookies recipe, or contribute your own.
Try this I Just Wanna Be Your Teddy Bear Tuxedo Cookies recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup salted butter softened
- 1/2 teaspoon butter extract
- 2 ounces bittersweet chocolate such as ghirardelli
- garnish: wilton gold color mist spray gold sugar pearls, dark chocolate
- Carbohydrate 326.543251828442 g
- Cholesterol 794.150000611928 mg
- Fat 244.855290763718 g
- Fiber 13.4790773049209 g
- Protein 55.3225499818887 g
- Saturated Fat 149.318482515118 g
- Serving Size 1 1 recipe (1012g)
- Sodium 6413.65256922208 mg
- Sugar 313.064174523521 g
- Trans Fat 19.721424113423 g
- Calories 3704 calories
Step-by-step
- Preheat oven to 350°.
- Line several rimmed baking sheets with parchment paper.
- In a medium bowl, combine flour, baking powder, and salt, whisking well.
- In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add egg, vanilla extract, and butter extract, beating until incorporated. Gradually add flour mixture, beating until dough comes together.
- Place half of dough between 2 sheets of waxed paper, and roll to a ¼-inch thickness. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.
- Using a 3x2½-inch teddy bear–shaped cutter, cut as many shapes as possible from dough. Place cookies 2 inches apart on prepared baking sheets. Using a wooden pick, etch a bow-tie shape onto each cookie.
- Bake cookies until edges are very light brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
- Spray cookies with Wilton Gold Color Mist spray, and let dry.
- Melt bittersweet chocolate according to package directions. Using a small food-safe paintbrush, paint melted dark chocolate into bow-tie shapes on cookies. Place a gold sugar pearl in the center of each bow tie. Let dry completely.
- Store cookies at room temperature in an airtight container with layers separated by waxed paper.
Rolling dough between sheets of waxed paper prevents sticking without requiring excessive additional flour, which toughens the final crumb. Chilling the rolled sheets for fifteen minutes at freezing temperatures firms the butter fat enough to hold crisp outlines during cutting. Beating the salted butter and granulated sugar at high speed incorporates air pockets that expand evenly during baking, while over-mixing after the flour goes in will develop gluten and yield a tough, misshapen cookie. Edges must remain very light brown rather than deep amber to preserve a tender bite. Butter extract reinforces dairy richness without adding excess moisture, though a standard extract ratio can be replaced with pure vanilla if a milder profile is preferred. Etching the bow-tie shape with a wooden pick before baking creates a recessed channel that holds melted bittersweet chocolate securely during the final painting stage. Storing the finished pieces in an airtight container separated by waxed paper prevents surface moisture transfer between layers, maintaining the dry crispness of the gold color mist spray and sugar pearl garnishes over time.
