MARCH breACK! 2013: White Kermode Bear Paw Cookies and White Grape Gummy Bear Popsicles

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.

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.

Freeze.

Enjoy.