Spice Grrrrr Cookies

Spring might be all about Easter for some, but around these parts it's also about all of the creatures and plants that are coming back from a long winter's sleep! In celebration of all things hibernation, I decided to revisit a recipe that I've been wanting to try since the holidays - Spice Girls Cookies from BHG!

With my new bear-shaped cookie cutter from Off the Beaten Path, the recipe quickly turned into Spice Grrrrs Cookies. Using the same royal icing that I made for the Sublette Sugar Cookies in yesterday's post, check out the end result: 

You'll Need:

  2 spiced chai-flavored tea bags

3 cups all-purpose flour
2  tsp. pumpkin pie spice
1-1/2  cups butter, softened
1  cup sugar
2  egg yolks
2  Tbsp. molasses

Empty the contents of the tea bags in a bowl 

and mix with the flour and pumpkin pie spice.

Beat together the butter and sugar.

Add in egg yolks and molasses before slowly adding the flour mix.

Cover and refigerate for about 3 hours or put in the freezer for an hour.

With the oven preheating to 350, roll out the dough to 1/4"

and place the cut-outs on parchment paper or a greased cookie sheet.

I was having a hard time with the bear shape (dough was a little dry), 

so I also made some more simple rounds.

Bake until the edges start to brown, from 10 to 15 minutes.

Let cool completely before icing.

With the royal icing, I did a first round of frosting with brown.

  
 Be patient and wait until it hardens completely!

Finish it up with an outline in white.

Those are some delicious looking Spice Grrrs!

Now that's my kind of bear encounter :)