Chocolate Teddy Bears
2/3 cup butter or margarine* 1 cup granulated sugar 2 teaspoons vanilla extract 2 eggs 2 1/2 cups
all-purpose flour
3/2 cup unsweetened cocoa or Dutch-process cocoa
4/2 teaspoon baking soda
5/4 teaspoon salt
Preheat oven to 350 degrees F. In large mixer bowl beat butter, sugar and vanilla until light and
fluffy. Add eggs; blend well. Combine flour, cocoa, baking soda and salt; gradually add to butter
mixture, blending thoroughly. Chill until dough is firm enough to handle. To shape teddy bears,
form: a 1- to 1 1/2-inch ball of dough for the body; a 3/4 - to 1-inch ball for the head; four 1/2-
inch balls for arms and legs; two smaller balls for ears; one tiny ball for nose and four tiny balls
for paws (optional). On ungreased cookie sheet, flatten large ball slightly for body. Attach medium-
size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a
tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if
desired. With wooden pick, draw eyes and mouth; pierce small hole at top of cookie for use as
hanging ornament, if desired. Bake 6 to 8 minutes or until set. Cool 1 minute on cookie sheet;
remove to wire rack. Cool completely. Store in covered container. If cookies will be used as
ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for
hanging. Makes 14 cookies.
* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water
content often yields less-satisfactory results.
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