Shortbread Bear Cookies Recipe (with Video)

For the cookie dough
1. In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the 1/2 c softened butter and 1/2 c sugar on medium speed until combined. Scrape bottom of bowl.
2. Add in 4 tbsp milk and 1 tsp vanilla. Stir until combined.
3. Dump in 1 1/2 c flour and 1/2 tsp salt, mixing until no dry spots remain.
4. If you’d like to make a chocolate dough, split the cookie dough into two bowls. In one bowl, knead in 2 tablespoons of sifted cocoa powder until the color is uniform.
5. Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
6. Use a small scoop to gather dough (about 1 tablespoon each). Shape it into a very smooth, rounded football shape, then place onto lined baking tray. Repeat for about 25 cookies, making sure you have leftover dough for the ears.
7. Place balls about 2-3 inches apart. They will not spread much while baking.
8. For the ears, take about ½ tsp of dough and split it into two equally sized balls. Place them on top of the bear heads, making sure the doughs are completely touching. You can even use your finger to smooth out the sides where the dough meet. This ensures the ears don't fall off after baking.
9. Bake for 11-13 minutes. Cookies should have slightly firm edges and golden brown bottoms.
10. Let cool on pan for about 5-10 minutes, then transfer to wire rack.
For the bear faces
1. You can use a toothpick, cookie scribe, or piping bag. I chose to use piping bags.
2. Use the melted white chocolate to draw on the ears and snouts.
3. Draw on the eyes and noses with the melted milk or dark chocolate.
4. Enjoy!
Notes
1. Store cookies in an airtight container at room temperature for up to a week.