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Whole Wheat Sugar Bears

Western.Chefs's picture
Whole Wheat Sugar Bears are an easy to make cookie. I have a weakness for this yummy Whole Wheat Sugar Bears! Try it!
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  Salt 1 1⁄2 Teaspoon
  Active dry yeast 2
  Whole wheat flour 4 Cup (64 tbs)
  All purpose flour 4 Cup (64 tbs)
  Milk 2 Cup (32 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Eggs 2
  Water 1 Tablespoon
Directions

1. In large bowl, combine sugar, salt, yeast, 2 cups whole-wheat flour, and 1 cup all-purpose flour. In 2-quart saucepan over low heat, heat milk and butter or margarine until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Reserve 1 egg white; beat in remaining egg and egg yolk, 1 cup whole-wheat flour, and 1 cup all-purpose flour; beat 2 minutes, scraping bowl often. With spoon, stir in remaining 1 cup whole-wheat flour and 1 1/2 cups all-purpose flour to make a soft dough.
3. Lightly sprinkle work surface with all-purpose flour; turn dough onto surface and knead until smooth and elastic, about 10 minutes, working in more all-purpose flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough; turn onto floured surface; cut into thirds; cover and let dough rest 15 minutes. Grease 2 large cookie sheets. In cup, mix reserved egg white with water.
5. Make 1 bear: Cut 1 piece of dough in half; shape a half into a large ball for body. Place body on cookie sheet; flatten slightly. Cut remaining half in half; shape 1 piece into a small ball; brush 1 side with egg-white mixture and place with that side next to large ball, tucking slightly under it to make bear's head. With hands, roll remaining piece into 7-inch rope. Cut off a 2-inch piece for snout; pinch off a small piece for nose. Brush bottom of pieces with egg-white mixture; place snout on head and top with nose. Cut two 1/2-inch pieces for ears; cut four 1-inch pieces for legs. Tuck ears and legs under bear. With kitchen shears, snip fingers, toes, and eyes. With tip of shears, make "belly button" in center of body. Repeat to make 3 bears in all. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 375°F. Gently brush bears with egg-white mixture. Place cookie sheets on 2 oven racks; bake 15 minutes. Switch cookie sheets between upper and lower racks; bake about 10 minutes longer or until browned and bears test done. Remove bears from cookie sheets; cool on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Milk Product

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