The madeleine cookie pan just works great as a bear paw mold.
Store bear paws in an airtight container.
Ingredients: Yields 12 cookies
150g all purpose flour 100h unsalted butter 80g sugar 20g cocoa powder 1/2 teaspoon cinnamon 50g ground walnuts 10g icing sugar for dusting madeleine cookie pan or bear paw molds
Place all ingredients except butter into a food processor and pulse until blended. Add butter straight out of the fridge and pulse until it forms a dough.
Preheat oven to 170°C (338°F). Press a dough into the cookie molds.
Bake for 15-20minutes. Remove cookies from oven and dust icing sugar while cookies are still warm. *Be careful not to burn yourself.
Bear paws taste better the next day.