|Nutritional Guidelines (per serving)|
|Servings: 36 cookies (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bear paws cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Some people roll these in vanilla sugar or confectioner's sugar, but they're also lovely when the ends in melted chocolate. Use blanched slivered almonds for the "claws." Don't worry if you don't have a bear paw pan, a madeleine pan will work just fine.
- 2 sticks, plus 3 tablespoons butter (softened)
- 2 1/4 cups sugar
- 3 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup cocoa powder
- 3/4 cup ground filberts (or almonds)
- 8 ounces good-quality chocolate
- Garnish: blanched slivered almonds
Gather the ingredients and preheat the oven to 350 F.
Thoroughly coat three bear paw molds or madeleine pans (or make them in individual batches) with cooking spray.
In a large bowl, cream together the butter and sugar.
In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts.
Add the flour mixture to the butter-sugar mixture and mix thoroughly.
Press the dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown.
You can serve these bear paws plain topped with extra cocoa powder, confectioner's sugar or vanilla sugar. Or you go the extra mile and add the claws.
To create the almond "claws," melt chocolate and dip wide end of "paw" into chocolate, and place on waxed or parchment paper. Insert four slivered almond "claws" into paw while the chocolate is still wet. Let dry completely and store covered in an airtight container.
Serve and enjoy!
Adapted from Joza Brizova's "The Czechoslovak Cookbook" (Crown Publishers Inc., 1965).