Fat Teddies Recipe
Here is a well sought after recipe of Fat Teddies. Seems like Canadian food never lets you down. This recipe of Fat Teddies is one such example. There is not a single month when I don't serve this yummy Dessert! I challenge you to give me a better recipe of Fat Teddies than this.
Ingredients
1/2 cup butter, softened 125 mL
1 cup packed brown sugar 250 mL
1/2 cup smooth peanut butter 125 mL
1/2 tsp vanilla 2 mL
1 egg
2 oz semisweet chocolate, melted 60 g
2 cups all purpose flour 500 mL
1/2 tsp baking soda 2 mL
Raisins or currants
Directions
In bowl, beat together butter, sugar, peanut butter and vanilla until smooth.
Beat in egg, beating well.
Remove about 1 cup (250 mL) of the batter to separate bowl; combine with melted chocolate.
Stir together 1 cup (250 mL) of the flour and 1/4 tsp (1 mL) of the baking soda; gradually add to chocolate batter, blending thoroughly.
Add remaining flour and baking soda to plain batter, blending thoroughly.
Working with small pieces of dough at a time and keeping remainder covered with plastic wrap, shape 1 inch (2.5 cm) balls for bodies and heads; press together.
Place 2 inches (5 cm) apart on lightly greased baking sheets; press lightly to flatten.
Shape and add small bits of dough for ears, arms and legs, pressing together.
Add raisins (if using) or tiny bits of contrasting dough for eyes, mouth, buttons and paws.
Cover with plastic wrap and refrigerate for 30 minutes.
Bake at 350F(180°C) oven for 12 to 15 minutes or until firm to the touch and lightly browned.
Let cool on sheets for 5 minutes; remove to racks and let cool completely. (Cookies can be stored in airtight containers in refrigerator for up to 1 week or frozen for up to 3 months.)
Beat in egg, beating well.
Remove about 1 cup (250 mL) of the batter to separate bowl; combine with melted chocolate.
Stir together 1 cup (250 mL) of the flour and 1/4 tsp (1 mL) of the baking soda; gradually add to chocolate batter, blending thoroughly.
Add remaining flour and baking soda to plain batter, blending thoroughly.
Working with small pieces of dough at a time and keeping remainder covered with plastic wrap, shape 1 inch (2.5 cm) balls for bodies and heads; press together.
Place 2 inches (5 cm) apart on lightly greased baking sheets; press lightly to flatten.
Shape and add small bits of dough for ears, arms and legs, pressing together.
Add raisins (if using) or tiny bits of contrasting dough for eyes, mouth, buttons and paws.
Cover with plastic wrap and refrigerate for 30 minutes.
Bake at 350F(180°C) oven for 12 to 15 minutes or until firm to the touch and lightly browned.
Let cool on sheets for 5 minutes; remove to racks and let cool completely. (Cookies can be stored in airtight containers in refrigerator for up to 1 week or frozen for up to 3 months.)
