Boston Bruins Bear Claw Cookies


Adapted from Spritz Cookies courtesy of

I made these cookies in 2011 during the Stanley Cup Playoffs, on the eve of the Boston Bruins Championship in Game 7 against the Canucks.  It’s almost that time of year again and our Bruins could use a little help. I guess I’m going to have to get baking because as all good fans know, you must do your part to support the team…and my part is baking.

The recipe I used is from my old Wilton cookie press that served me well for many years.  It is basically a butter cookie recipe with added cocoa and espresso powder.  As you can see from the photo, I used the disc for heart-shaped cookies, altering them a bit.  First, I added a tiny ball of dough to the v-shaped part at the top of the heart, to make the cookie straight across at the top.  Then I rounded off the bottom point of the heart to make the cookie have more of a paw shape.  The alterations were a quick and easy fix, and using the cookie press made for a fast round of cookie baking.  Enjoy!



1 1/2 cups butter

1 cup sugar

1 egg

2 Tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

* To make chocolate cookies;  omit the almond flavoring and instead add an extra 1/2 teaspoon vanilla and an extra Tablespoon milk.  Add 1/2 cup cocoa and 1 teaspoon espresso powder to the flour and baking powder.

dipping chocolate

slivered almonds




1.Preheat oven to 400°F.  Thoroughly cream butter and sugar.  Add egg, milk, vanilla, and almond extract; beat well.



2. Stir together flour and baking powder, gradually add to creamed mixture, mixing to make a smooth dough (it will be quite stiff and thick).  Do not chill.



3. Place dough into the cookie press and press cookies onto an ungreased baking sheet.  Bake for 6-8 minutes, or until golden brown on the bottom.  Remove cookies from baking sheet and cool on a rack.



4. Melt dipping chocolate using directions on package.  Dip cookie in chocolate, scrape chocolate from the bottom of the cookie back into the bowl and place cookie on a wax paper covered baking sheet.  Immediately place slivered almond claws in wet chocolate.  Place tray of cookies in the refrigerator for at least 15 minutes to firm up the chocolate.


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