#Butter Cookies#Ganache Cookies#Sand Cookies#Cookies#Chocolate Cookies#Choco Cookies#White Day#Valentine's Day#



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Hi! I'm 'Baking Again Today'.
I've been obsessed with teddy bears since the Valentine's Day special, and it seems that I've been baking with teddy bears lately. ☺
The previous video was baking that even nonhome bakers could make, but today I tried delicious and cute baking for home bakers!

It is a chocolate cookie made by sandwiching sweet chocolate in a crunchy butter cookie.

This time, I showed you how to make cute bearshaped cookies without a teddy bear cookie cutter. I didn't expect much because it was made without a cookie cutter, but it was made cuter than I thought, so I was very satisfied. I also made cute mini bear cookies, and these are really cute too.

And this time, I made two flavors of cookies, plain and chocolate, with one dough. Both of these recipes are really, really delicious even if you just eat cookies without chocolate. Personally, I enjoyed the chocolateflavored cookies more.

Be sure to make teddy bear chocolate sand cookies that are delicious, cute, and great for gifts!




Teddy Bear Chocolate Sand Cookies

▶ Ingredients ◀ (use a 5.8cm diameter cookie cutter) 10 each of 3mm thick sand cookies & about 1214 mini teddy bears each
* Preheat the dough in the shape of a bear at 338℉(170℃) and bake for 910 minutes at 330℉(165℃). Or preheat at 356℉(180℃), bake for 89 minutes at 338℉(170℃).
* Preheat round dough at 338℉(170℃) and bake for 12 minutes at 330℉(165℃). or preheat at 356℉(180℃), bake for 1011 minutes at 338℉(170℃).
* Preheat mini teddy bear dough at 338℉(170℃), bake for 9 minutes at 320℉(160℃).



[Butter Dough]
140g unsalted butter
105g sugar
2g salt
35 g eggs
3g vanilla extract



[Basic Butter Cookies]
115g cake flour
18g almond powder (If you add almond powder, it will be more savory and flavorful, making it even more delicious. If you don't have it, you can replace it with the same amount of cake flour.)
1g baking powder


[ Choco Cookie ]
105g cake flour
18g Almond Flour
1g baking powder
8g cocoa powder


[ Chocolate ]
100g milk couverture chocolate (I made it with milk chocolate to make the eyes, nose and mouth of the bear look better. You can also make it with dark chocolate.)
50g milk coating chocolate
15g dark coating chocolate
White chocolate (I need it to draw the nose and mouth. I pasted the Kalibaut couverture chocolate as it is, but you can melt the white coating chocolate and squeeze it.)



◼ How to store ◼
If you put silica gel in an airtight container and store it, the crispiness will last longer. Store for up to 3 days at room temperature and up to 3 weeks in the freezer.








* Products used * ( As part of Coupang Partners' activities, a certain amount of commission is provided.)

Unsalted Butter: Fraziedeng ( https://link.coupang.com/a/I5qc6 )
Sugar: ( https://link.coupang.com/a/I5raE )
Salt (The particles are small and fine, so it melts well into the dough.): ( https://link.coupang.com/a/PAJ48 )
Power flour: ( https://link.coupang.com/a/I5rou )
Almond powder: ( https://link.coupang.com/a/Nnw1r )
Baking Powder: ( https://link.coupang.com/a/I5wme )
Vanilla Extract: ( https://link.coupang.com/a/I5wQz )
Hand mixer: ( https://link.coupang.com/a/Nnsnd )
Silicone Spatula : ( https://link.coupang.com/a/Nntk0 )
Glass ball: (https://link.coupang.com/a/PAHxQ )
Silicone perforated mat: ( https://link.coupang.com/a/NnwC3 )
Scale: ( https://link.coupang.com/a/NnqKS )
5.8cm round cookie cutter: ( https://link.coupang.com/a/PAI9O )
3mm cookie stick: ( https://link.coupang.com/a/PAJRf )
Milk Couture Chocolate: ( https://link.coupang.com/a/PALJm )
Milk coated chocolate: ( https://link.coupang.com/a/PALN7 )
Dark coated chocolate: ( https://link.coupang.com/a/PALUf )
White chocolate (It's a good size to stick on the nose without melting separately. ) : ( https://link.coupang.com/a/PANgJ )