Cookies “Bears. Olympic Bear Cookies Recipe for bear cookies in molds

Standard shortbread cookies become amazing and original if you use different molds during the manufacturing process and give free rein to your imagination. We invite you to organize an easy master class and spend time in the kitchen with your little fidgets, decorating funny “Bears” cookies with almonds in their paws!

The basis of our baked goods is crumbly yolk dough with a delicate creamy aroma. To obtain a delicate texture, we use sweet powder instead of sugar, and for a more interesting taste, add a small portion of lemon zest.

Ingredients:

• butter - 120 g;
• powdered sugar - 80 g;
• flour - 200 g;
• egg yolks - 2 pcs.;
• lemon zest - 1 tbsp. spoon;
• almonds - 30-50 g;
• salt - a pinch.

Cookies “Bears” with almonds recipe with photos

1. Remove the butter from the refrigerator in advance so that it has time to melt thoroughly. Combine the softened, pliable butter mass with powdered sugar and a pinch of salt, grind until a single mixture is obtained.
   
2. Finely grate the lemon zest without touching the white citrus pulp, which can cause bitterness. Add to the oil. Next, add the yolks and stir.
   
3. Add flour in parts, collect the loose mass into a single soft ball (no need to knead the dough for a long time). Wrap the flour ball in cling film and place it on the refrigerator shelf - be sure to let the dough cool for 30-60 minutes before further work.
   
4. Next, roll out the layer, bringing the thickness to 5 mm. Using a mold, we cut out figures of bears or, if desired, other animals. We collect the dough scraps, roll them out, cut out the pieces again - and so on until all the flour mass is used up.
   
5. Transfer the figures to a baking sheet lined with parchment paper. We place one nut on the “body” of each “bear”. Use a wooden skewer or toothpick to make holes for the “eyes” and “nose”.
   
6. Gently bend the “legs” towards the center and press lightly, as if the “bears” are trying to hold the nuts.
   
7. Preheat the oven to 180 degrees, bake the cookies for 8-15 minutes. The figures should only be slightly gilded around the edges.
   
8. Cool the baked goods completely. “Mishki” cookies with almonds are ready!
   

Enjoy your tea!

I think many people remember from childhood the most delicious “Mishki” cookies, prepared in a mold on gas. Today I accidentally came across a mold for nuts, mushrooms, straws and a mold for Olympic bears. I decided to bake and remember my childhood, when my mother or grandmother often prepared such delicacies. I found the recipe in my mother’s notebook and used it.

Ingredients

To prepare “Mishki” cookies in a gas pan we will need:
2 cups of flour;
200 g butter;
100 g sugar;
2 eggs;

100 g sour cream;
11 g vanilla sugar;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 tsp. vinegar;

vegetable oil for greasing molds.

Cooking steps

Add room temperature butter and beat thoroughly until smooth.

Place the dough on only one side of the pan. There should be enough dough so that it is enough for 2/3 of the volume of the finished bear (the dough should protrude slightly above the mold in which we put the dough).

Close the mold and place on medium heat. Bake on gas for about 1-2 minutes, periodically turning the pan over. From this amount of ingredients I got 15 bears. Cookies prepared according to this recipe in a gas pan turn out very tasty and will definitely please the whole family.

Homemade baked goods are a delicious treat for the whole family, especially children. I suggest baking “Bears” shortbread cookies and treating your family to a cup of aromatic tea. The finished baked goods are moderately sweet and crumbly. Such cookies, if beautifully decorated, can be given to your friends as a delicious gift for the New Year holidays and beyond.

For cooking you will need the following products.

Sift the wheat flour into a suitable deep bowl. Add salt, baking powder, sugar to the flour. Mix with a whisk or spatula.

Take chilled butter, but not from the freezer, cut into small cubes. Add to flour mixture. Grind until butter and flour crumbs form. Do this procedure as quickly as possible so that the butter does not melt.

Add ice cold water. Start with two spoons. If it's not enough, add another one. Using quick movements, gather all the dough into a ball.

Wrap in cling film and refrigerate for a couple of hours. To speed up the process, you can use the freezer for 20-30 minutes.

Remove the chilled dough. Take two sheets of parchment and sprinkle lightly with flour. Place the dough. Cover with another sheet and roll out into a thin layer.

Take a teddy bear mold and cut out the shapes.

Cover a baking sheet with parchment. Place the cut pieces. Use a match to make eyes. Place peanuts in the center and press with handles. Place in an oven preheated to 180 degrees. Bake for 15-25 minutes.

“Olympic Bear” cookies are baked in a mold that many have preserved from Soviet times. Today’s young housewives often get this form from their mother, grandmother, mother-in-law... But the only problem is: not every home remembers exactly how “Olympic Bears” cookies are baked. But once upon a time such pastries were very popular!

“Cozy Kitchen” firmly states: it is completely undeservedly forgotten! Because the simplicity of execution and its taste truly deserve attention. Therefore, take out the dusty forms and act!

Ingredients:

• Kefir or sour milk - 1 glass,
• Eggs – 4 pieces,
• Sugar – 1 glass,
• Margarine – 250 gr. (pack),
• Flour - 3 cups,
• Soda – 1 teaspoon, slaked.
• If desired and to taste, you can add vanillin and cocoa.

Preparation:

Melt the margarine, cool slightly and add all the other ingredients. The dough turns out like pancakes. The most important thing here, as usual, is that there are no lumps.

Place the pan on the burner and heat it very well. If you don't heat it up, the cookies will stick. Grease the heated pan with vegetable oil - once during the entire baking period.

Place a tablespoon of dough into one part of the mold. The most difficult thing here is to catch the portion that will fill all the details of the mold and not go over the edge. Once you determine this norm for yourself, cookies will be baked easily and simply.

Close the filled pan tightly and bake the cookies over moderate heat for 2 minutes on each side. If the burner is small (or gas), the pan must be moved a little so that the cookies bake evenly.

Shake the baked bears out of the mold onto the table (plate, towel, tray) and immediately put a new portion of dough into the mold. We slightly trim the edges of the baked bear cubs and beautifully arrange the finished figures.

After use, just wipe the outside of the mold with a dry soft cloth, and it will be ready for storage and subsequent work.

A great option for a children's party - children will love to eat Olympic Bear cookies! The recipe is simple and economical, you get quite a lot of figurines. A worthy answer to the purchased “Barney”!

first option

INGREDIENTS
Wheat flour, premium - 200 g
Egg - 1 pc.
Margarine - 100 g
Sugar - 20 g
Salt - a pinch
Baking soda - a pinch
Citric acid - a pinch (you can use table vinegar - 5 g)
Vegetable oil - 5 g

COOKING METHOD
Take one egg. Wash the egg shell thoroughly. Break the shell and pour the contents of the egg into a container for preparing the dough.

Pour the prepared sugar into the container with the egg. Add salt.

Using a wooden spoon, stir (in a circular motion) the contents of the container until the sugar and salt are completely dissolved.

Add softened margarine to the mixed mass.

Thoroughly rub the margarine with a wooden spoon until smooth.

Quench soda with vinegar. Pour the quenched soda into the prepared mixture.

Mix thoroughly again. Add flour.

Mixing thoroughly, proceed to kneading the dough. You will know that the dough is ready by its thickened appearance and the remains of undissolved flour. The dough must be kneaded until the flour is completely absorbed. It is advisable to knead the dough by hand. The warmth of your hands makes the kneading better.

After finishing kneading, place the container with the dough in a warm place for half an hour.

While the dough is settling, take the mold and place it on the stove to preheat.

Lubricate the cells with vegetable oil.

Close the pan and heat on the stove. If the splashes of water applied to the back (non-working) sides of the mold are boiling, then the temperature of the mold is suitable for baking.

Uncover the pan and use a spoon to fill one half of the pan with a small top.

After filling, close the mold and, using a mitt or oven mitt, squeeze the handles and place the mold on the hot plate. Keeping your arms clenched, hold them on one side for a few minutes. After this time, turn the closed pan over to the other side and heat it too.

Open the mold slightly and look at the color. If the color is moderately brown, the cookies are ready.

second recipe

1. Flour - 3 cups
2. Sugar - 1 glass
3. Sour cream or mayonnaise - 200 gr
4. Margarine 250 gr
5. Egg - 3 pcs.
6. Table vinegar - 1 teaspoon
7. Salt - 0.5 teaspoon
8. Soda - 0.5 teaspoon

Preparation:

1. Beat the egg whites
2. Grind sugar with yolks, add salt
3. Quench soda in vinegar
4. Combine margarine with flour, add sour cream
5. Mix everything thoroughly to a thick mass.
6. Bake in a cookie tin. You need to heat the mold evenly, turning it 180 degrees.

third recipe

5 eggs

glass of sugar

200 margarine,

vanillin,

flour - until the pancake dough becomes thick.

Melt the margarine

Mix everything with a mixer - ready.

fourth recipe

250 gr. margarine, better than butter,
1 tablespoon sugar,
1 yolk of a hard-boiled egg,
1/4 cup sour cream
Flour (I can’t say the exact amount, add until you get a stiff dough, like for shortbread cookies)

Grind margarine well with sugar and yolk. Add sour cream, mix. Then - flour. Make a stiff dough and put it in the refrigerator for an hour. Bake at 220 until golden brown. Fill the finished halves of nuts with creams

fifth recipe

150 g butter 3 tablespoons sugar 2 eggs 1 tablespoon honey 1 tablespoon cognac 1/2 teaspoon soda 1 teaspoon vinegar 3 cups flour

cream: option 1: 1 can of boiled condensed milk 100 g butter

Option 2: 400 ml 20% cream 3 yolks 2-3 tablespoons sugar 1 tablespoon flour

Option 3: 1 glass of milk 3/4 glass of sugar 3 yolks 1 tablespoon of flour 1 tablespoon of cognac 1.5 cups of walnut kernels molds for baking nut cookies

Yield: at least 40 “nuts”

Preparation: Grind softened butter with sugar, add eggs and cognac - beat everything well. Add honey, soda quenched with vinegar, mix everything, then gradually add flour - you should get a plastic dough that does not stick to your hands. Place a piece of dough into each “nut” mold, press it tightly to the bottom and sides of the mold so that there is a depression in the center (after baking, each half of the nut will have a depression that is filled with cream). Remove excess dough protruding beyond the edges of the pan. Place the molds on a baking sheet. Bake the cookies in an oven preheated to 180°C for about 15 minutes (until golden brown). The “nuts” come out beautiful, golden, and easily come off the molds (just turn the mold over and the cookies will fall out on their own).

sixth recipe

Tender and crumbly dough for “Nuts”:

200 g butter 0.5 cups sugar 3 yolks 1/4 teaspoon baking soda 1 teaspoon vinegar 3 cups flour (1 tablespoon flour can be replaced with starch)

Grind the softened butter with sugar, continue grinding, add the yolks. Add baking soda, vinegar and flour to the oil-egg mixture. Knead the dough and put it in the refrigerator for 20 minutes. Roll out the chilled shortbread dough into a thin layer, from which cut out circles with a glass. Place each circle of dough into nut molds and gently press against the inner surface of the mold. Cut off excess dough with a knife. Place the molds with the dough on a baking sheet (dough side up) and place in a preheated oven. Bake nut cookies at 180°C until golden brown.

seventh recipe

Thick dough for "Nuts":

200 g butter 0.5 cup sugar 3/4 cup full-fat sour cream 3 egg whites 1/2 teaspoon baking soda 3 cups flour (1 tablespoon flour can be replaced with starch) pinch of salt If desired, you can add vanilla or cinnamon to the dough

This dough for “nuts” is denser than the previous one. Doesn't crumble, keeps its shape well. To ensure that the “nuts” from such dough do not turn out too hard, the blanks for the “nut halves” need to be rolled out as thin as possible. Mix flour with soda, salt and spices. Grind the softened butter with sugar, continuing to grind, add egg whites, sour cream, then flour with spices and soda. The further sequence of preparing “Nuts” is the same as in the 6th option. Fill the cooled halves of the “Nuts” and seal them with cream: place a teaspoon of cream on one half of the cookies, cover with the other half and press - carefully remove the excess cream on the sides of the “nuts”. The cream for the “nuts” should be thick and viscous so that the cookie halves stick well to each other.

Types of cream for Nuts:

1. boiled condensed milk with pieces of nuts

2. boiled condensed milk, mashed with butter (for 1 can of condensed milk - 100 g of butter)

3. thick creamy custard (to make it thicker, use a tablespoon of flour instead of a teaspoon).

4. Nut custard. At the same time, in the middle of the “nuts”, in addition to the nut custard, you can additionally put half (or a quarter) of a walnut kernel. Place the finished “Nuts” in the refrigerator for several hours to soak in the cream. The “nuts” turn out crispy.

recipe eight

• eggs - 2 pcs,
• butter - 100 g,
• mayonnaise - 100 g,
• flour - 2 cups,
• sugar - 1/3 cup,
• starch - 1/3 cup,
• soda - 1/3 teaspoon,
• vinegar 9% - 1 teaspoon

Preparation

Break the eggs into a bowl, add sugar and beat lightly with a whisk.

Add softened butter to the egg mass, then mayonnaise and mix.

Quench the soda with vinegar, pour into the dough and mix well.
Combine flour with starch and sift.
Gradually add flour and starch and knead into a homogeneous, plastic (not stiff) dough.

Place the dough in the refrigerator for ~40-60 minutes.
Before baking, warm the nut pan (a special form for baking nuts) on the stove on both sides.
Grease the hazelnut with vegetable oil using a pastry brush or a cotton swab.

*For the next batches of nuts, you do not need to grease the mold.

Pinch off small balls from the dough and place them in the holes of the hazelnut.

Close the mold, pressing the lid firmly for the first few seconds.
Bake the nuts until browned (turn the pan once during baking).
Transfer the finished halves of nuts to a plate and trim off the excess dough (save the trimmings).