TEDDY BEAR COOKIES: National Teddy Bear Day!

I love Teddy Bear Day - a holiday not to be confused with Teddy Bear's Picnic Day, another special day I celebrate, usually with scones. But for Teddy Bear Day, here's a wonderful recipe for Teddy Bear Cookies from Land O Lakes. I always check out food product sites for great recipes. I especially like Butter recipes, and this recipe features Land O Lakes Butter. The original recipe also mentions Land O Lakes Eggs, but they're not available in my area. So any good egg will do. Substitute other things as you see fit. I've made a few suggestions. Aren't these Teddy Bear Cookies adorable? And so easy.

Teddy Bear Cookies

Ingredients

1 cup sugar  (see below under chocolate)
3/4 cup Land O Lakes® Butter, softened (I use unsalted butter)
1  large Land O Lakes® Egg
2 teaspoons pures vanilla 
2 1/4 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 (1-ounce) squares unsweetened baking chocolate, melted (I use good dark chocolate and reduce the sugar)

Directions 

Heat oven to 375°F. S

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed. 

Divide dough in half. Place half of dough into another bowl; stir in chocolate until well mixed. 

Shape each teddy bear using either vanilla or chocolate dough or a combination for two-toned teddy bears. Shape 1 large (1-inch) ball for body. Place onto ungreased cookie sheet; flatten slightly. Shape 1 medium (3/4-inch) ball for head, 4 small (1/2-inch) balls for arms and legs, 2 smaller balls for ears. Attach head, arms, legs and ears by overlapping slightly onto body. Add small balls for eyes, nose, and mouth. Use fork to make claws on paws. 

Bake 7-8 minutes or until body is set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Teddy Bears Picnic Triple Chocolate Scones: Teddy Bear Picnic Day!

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Picnic Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Be sure and scroll down to the 1932 recording of The Teddy Bears' Picnic. 

Teddy Bear Picnic Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!

Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TEDDY BEAR TRIPLE CHOCOLATE SCONES: National Teddy Bear Day!

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TEDDY BEAR COOKIES: National Teddy Bear Day!

I love Teddy Bear Day - a holiday not to be confused with Teddy Bear's Picnic Day, another special day I celebrate, usually with scones. But for Teddy Bear Day, here's a wonderful recipe for Teddy Bear Cookies from Land O Lakes. I always check out food product sites for great recipes. I especially like Butter recipes, and this recipe features Land O Lakes Butter. The original recipe also mentions Land O Lakes Eggs, but they're not available in my area. So any good egg will do. Substitute other things as you see fit. I've made a few suggestions. Aren't these Teddy Bear Cookies adorable? And so easy.

Teddy Bear Cookies

Ingredients

1 cup sugar (see below under chocolate)

3/4 cup Land O Lakes® Butter, softened (I use unsalted butter)
1  large Land O Lakes® Egg
2 teaspoons pures vanilla 
2 1/4 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 (1-ounce) squares unsweetened baking chocolate, melted (I use good dark chocolate that is sweetened and reduce the sugar)

Directions 

Heat oven to 375°F. 

Combine sugar, butter, egg, and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed. 

Divide dough in half. Place half of dough into another bowl; stir in chocolate until well mixed. 

Shape each teddy bear using either vanilla or chocolate dough or a combination for two-toned teddy bears. Shape 1 large (1-inch) ball for body. Place onto ungreased cookie sheet; flatten slightly. Shape 1 medium (3/4-inch) ball for head, 4 small (1/2-inch) balls for arms and legs, 2 smaller balls for ears. Attach head, arms, legs and ears by overlapping slightly onto body. Add small balls for eyes, nose and mouth, if desired. Use fork to make claws on paws. 

Bake 7-8 minutes or until body is set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

TEDDY BEARS' PICNIC CHOCOLATE SCONES: Teddy Bear Picnic Day

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Picnic Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Be sure and scroll down to the 1932 recording of The Teddy Bears' Picnic. 

Teddy Bears' Picnic Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!

Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TEDDY BEAR COOKIES: National Teddy Bear Day

I love Teddy Bear Day - a holiday not to be confused with Teddy Bear's Picnic Day, another special day I celebrate, usually with scones. But for Teddy Bear Day, here's a wonderful recipe for Teddy Bear Cookies from Land O Lakes. I always check out food product sites for great recipes. I especially like Butter recipes, and this recipe features Land O Lakes Butter. The original recipe also mentions Land O Lakes Eggs, but they're not available in my area. So any good egg will do. Substitute other things as you see fit. I've made a few suggestions. Aren't these Teddy Bear Cookies adorable? And so easy.

Teddy Bear Cookies

Ingredients

1 cup sugar  (see below under chocolate)

3/4 cup Land O Lakes® Butter, softened (I use unsalted butter)

1  large Land O Lakes® Egg

2 teaspoons pures vanilla 

2 1/4 cups all-purpose flour 

1 teaspoon baking powder 

1/4 teaspoon salt 

2 (1-ounce) squares unsweetened baking chocolate, melted (I use good dark chocolate and reduce the sugar)

Directions 

Heat oven to 375°F. S

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed. 

Divide dough in half. Place half of dough into another bowl; stir in chocolate until well mixed. 

Shape each teddy bear using either vanilla or chocolate dough or a combination for two-toned teddy bears. Shape 1 large (1-inch) ball for body. Place onto ungreased cookie sheet; flatten slightly. Shape 1 medium (3/4-inch) ball for head, 4 small (1/2-inch) balls for arms and legs, 2 smaller balls for ears. Attach head, arms, legs and ears by overlapping slightly onto body. Add small balls for eyes, nose and mouth, if desired. Use fork to make claws on paws. 

Bake 7-8 minutes or until body is set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

TEDDY BEAR TRIPLE CHOCOLATE SCONES: Teddy Bear Picnic Day!

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TEDDY BEAR TRIPLE CHOCOLATE SCONES: National Teddy Bear Day

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Teddy Bear Triple Chocolate Scones

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp Madagascar vanilla
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.