Today’s High Tea? White Kermode Bear Paw Cookies
…and for an After-Dinner Treat? White Grape Gummy Bear Popsicles [as featured on Treehouse TV].
White Kermode Bear Paw Icebox Cookies
- 1 c unsalted butter room temperature
- 1 c brown sugar
- 1/2 tsp salt
- 1 egg
- 1 tbs vanilla
- 2 1/2 c all-purpose flour
- Peanut Halves Almond or Pecan Slivers for the Claws
- Hershey's Cookies and Cream Kisses Hugs, or White, Beige, or Chocolate Rounds for the Paws
- In a mixer, beat the butter, sugar, and salt until fluffy.
- Add the egg and vanilla until incorporated.
- Reduce the mixer speed to low and add the flour until just incorporated.
- Divide dough in half.
- One half at a time, remove the cookie dough to a board lined with plastic wrap, wax paper or parchment.
- Work the dough into a cylindrical log shape.
- Use the wrapping to make the cylinder smooth and to wrap it for the refrigerator.
- Refrigerate for at least two hours (and up to two days) before slicing.
- Or double-wrap and freeze for up to two months.
- Heat oven to 375.
- Slice the Butterscotch Icebox Cookie dough into 1/4-in thick circles.
- Lay cookies on parchment lined sheets.
- Place a Kiss or Chocolate Round into the center of each circle.
- Place 5 nut halves (flat sides down) towards the top 1/2 circumference of each cookie.
- Bake for about 7 minutes or until the edges are almost set
- Remove cookies from the oven and place a Kiss or Chocolate Round into the center of each circle.
- Bake for 1-2 more minutes.
- If desired, use a spoon or butter knife to flatten the tip of the chocolate kiss a bit just after removing the cookies from the oven.
- Cool on wire racks.
White Grape Gummy Bear Popsicles
- White Grape Juice
- Gummy Bears
- Popsicle Molds
- Fill Popsicle Molds 2/3 full with White Grape Juice
- Drop in a nice amount of gummy bears. We used 6.
- If necessary, top up molds with juice, but do leave a bit of of room for expansion.
- Insert popsicle sticks/bottoms.