Chocolate bear paws

The Chocolate bear paws Recipe Preparation time: 60 minutes * without cooling time Cooking time: about 10 minutes per cookie sheet Keeps for about 2 weeks in tightly sealed cans

Approximately 40 pieces

For the dough:
150g soft butter 80g caster sugar
* 1 * pinch salt
* 1 egg (size M)
* 260 g flour * 20g sifted cocoa powder

For the filling:
120 g * 50 g butter mint coins

preheat the oven. Top and bottom heat: about 190 ° C, hot air: about 170 ° C.

For the pastry butter with powdered sugar, salt and eggs with electric mixer with beaters lowest first briefly, then beat until fluffy at the highest level in about 4 minutes.

mix the flour with the cocoa and fold in with a spatula. Here, the flour-cocoa mixture and fold as short as possible, so that the dough will be tough.

Pour the batter into a pastry bag with star tip (diameter about 1 ½ inches) and a bear's paw on a baking sheet (greased, lined with baking paper) spray. This leave enough distance between the bear paws.

the baking sheets in succession move (along with hot air) in the preheated oven. The bear paws bake about 10 minutes per baking sheet .

The bear paws with the baking paper from the baking sheets to cool on cake racks and take leave.

cutting the Peppermint For the stuffing dollars into very small pieces and place in a mixing bowl. Add the butter and beat with electric mixer with whisk briefly lowest first, then at the highest speed until foamy.

Half of bear paws on the bottom brush with a little peppermint butter. The rest of the bear's paw on top and press gently.

Chocolate bear paws Recipe
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