Yes I am late with my holiday baking. I usually start at the end of November.  Why because it just takes so long.  I decided this year I wanted to change up my cookies and try using cookie cutters.  I usually hate rolled cookies because I don’t like the texture and it takes too long.  But these cookies were surprisingly easy and are soft like shortbread.  These cookies will make any ones holiday beary merry.  (And they are EGG free!) (You can make them vegan by using vegan butter)

For this recipe you will need flour, baking soda, water, vanilla extract, xylitol (or white sugar), butter and m and m candies.

Begin by creaming the butter and xylitol. Next time I would grind up the xylitol as it was grainy.

Add the vanilla extract and cream until light yellow.  Add flour and baking soda and blend well. If the mixture is too dry add a little water. If the mixture is too wet, add some flour. You want to be able to roll out the dough without it sticking to the board.

Flour your counter and divide the dough into two portions.

  Roll out the dough until it is about 1/4-1/3 inch thick.  Make sure the counter is floured.  Use your choice of cookie cutter. I chose a bear. You can do this with gingerbread men.  Continue cutting the cookies out and rolling up the remaining dough until complete. Use a spatula if you need it. The dough it quite soft so it is hard to lift the cookies up without breaking them.   Poke 3 holes with a skewer (eyes and nose).

Place a m and m on each cookie and gently bend over the arms. Lightly press down.

Bake the cookies for 10-12 min or until golden around the edges.  Remove from the oven and allow to cool for about a minute before transferring to a cooling rack. Bring these to a holiday party or give them away as gifts.  Either way, enjoy!

Bear Hug Sugar Cookies (Egg free) 

• 1/2 cup butter
• 1/2 cup xylitol (or white sugar) ( I would grind this up to make the crystals smaller)
• 1 1/4 cup flour (1/4 more if too sticky)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tbsp water (if too dry)
• red and green m and m candies (you can also use whole almonds, cashews, cinnamon hearts etc)

(makes about 18-20 medium sized cookies)

Preheat oven to 350 Degrees.

Cream together the butter and sugar. I did this for a while and the xylitol didn’t melt. Next time I would grind up the xylitol to make it finer. This will help it not be so grainy. Add vanilla extract.  Add flour and baking soda and blend well. If the mixture is too dry add a little water. If the mixture is too wet, add some flour. You want to be able to roll out the dough without it sticking to the board.

Roll out the dough until it is about 1/4-1/3 inch thick.  Make sure the counter is floured.  Use your choice of cookie cutter. I chose a bear. You can do this with gingerbread men.  It is easiest to divide the dough into two parts.  Continue cutting the cookies out and rolling up the remaining dough until complete.

Place cookies on a parchment lined baking sheet.  You might need a thin spatula to help you lift them up the the baking sheet. The dough it quite soft so it is hard to lift the cookies up without breaking them.

Poke 3 holes with a skewer (eyes and nose).  Place a m and m on each cookie and gently bend over the arms. Lightly press down.

Bake the cookies for 10-12 min or until golden around the edges.  Remove from the oven and allow to cool for about a minute before transferring to a cooling rack.

Enjoy!

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