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Homemade «Bear Paws» Cookies
2014-08-06
https://www.metro.ca/userfiles/image/recipes/biscuits-pattes-d-ours-maison-10159.jpg
PT15M
PT10M
PT25M
Preheat the oven at 350° F (190°C).Prepare 2 baking sheets by lining them with parchemin paper.In a bowl, combine the brown sugar and the butter.Cream with an electric mixer for a few minutes.Add the egg and continue beating.Incorporate the sweet potato and the molasses.Mix well and reserve.In another bowl, combine the flour, the ground spices, baking soda, baking powder as well as the salt.While you are still beating, add the dry ingredients to the wet ones alternating with the milk.Place generous tablespoons of cookie batter on the baking sheets making sure to leave a 2 inch space around each cookie.With a floured knife, make 3 small incisions on a half of each cookie, from the center to the outside to create the «bear paw» pattern (it is much easier if you dip your knife in some flour each time you make an incision).Bake on the top rack of the oven for 10 minutes.Remove from the oven and let the cookies rest on a rack for a few minutes.Keep in an airthight container with a piece of fresh bread inside the box to keep the cookies moist.Note:To cook the sweet potatoe, simply place it on a baking sheet and cook in a preheated oven at 375° F for about 40 minutes or until a knife is easily inserted in the center.You can also cook it in water but the potatoe will be less sweet.
24
Chef Caroline McCann
4
4
5
3
1/4 cup (65 mL) brown sugar
1/4 cup (65 mL) unsalted butter, at room temperature
1 large eggs
1/2 tasse (125 mL) sweet potato, cooked
1/2 cup (125 mL) molasse
2 1/4 cups (565 mL) all purpose flour
3/4 tsp. (4 mL) ground ginger
1/2 tsp. (2 1/2 mL) ground cinnamon
1/2 tsp. (2 1/2 mL) baking soda
1 1/2 tsp. (7 1/2 mL) baking powder
1 pinch of salt
1/2 cup (125 mL) 2 % milk
Homemade «Bear Paws» Cookies
24
cookies
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1/4 cup
(65 mL)brown sugar
-
1/4 cup
(65 mL)unsalted butter, at room temperature
-
1
large eggs
-
1/2 tasse
(125 mL)sweet potato, cooked
-
1/2 cup
(125 mL)molasse
-
2 1/4 cups
(565 mL)all purpose flour
-
3/4 tsp.
(4 mL)ground ginger
-
1/2 tsp.
(2 1/2 mL)ground cinnamon
-
1/2 tsp.
(2 1/2 mL)baking soda
-
1 1/2 tsp.
(7 1/2 mL)baking powder
-
1
pinch of salt
-
1/2 cup
(125 mL)2 % milk
Preparation
Preheat the oven at 350° F (190°C).
Prepare 2 baking sheets by lining them with parchemin paper.
In a bowl, combine the brown sugar and the butter.
Cream with an electric mixer for a few minutes.
Add the egg and continue beating.
Incorporate the sweet potato and the molasses.
Mix well and reserve.
In another bowl, combine the flour, the ground spices, baking soda, baking powder as well as the salt.
While you are still beating, add the dry ingredients to the wet ones alternating with the milk.
Place generous tablespoons of cookie batter on the baking sheets making sure to leave a 2 inch space around each cookie.
With a floured knife, make 3 small incisions on a half of each cookie, from the center to the outside to create the «bear paw» pattern (it is much easier if you dip your knife in some flour each time you make an incision).
Bake on the top rack of the oven for 10 minutes.
Remove from the oven and let the cookies rest on a rack for a few minutes.
Keep in an airthight container with a piece of fresh bread inside the box to keep the cookies moist.
Note:
To cook the sweet potatoe, simply place it on a baking sheet and cook in a preheated oven at 375° F for about 40 minutes or until a knife is easily inserted in the center.
You can also cook it in water but the potatoe will be less sweet.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
