Polar Bear Cookies (Print Version)

# Ingredients:

01 - Room-temp cream cheese (1/2 cup/113g).
02 - Butter at room temp (3/4 cup/170g).
03 - Fine granulated sugar (1 1/2 cups/300g).
04 - Egg, at room temperature (1 large).
05 - Vanilla (2 teaspoons).
06 - Regular flour (3 cups/375g).
07 - One tablespoon of cornstarch.
08 - Baking powder (1/2 teaspoon).
09 - Sea salt, fine grain (1/2 teaspoon).
10 - Butter for icing (1 cup/226g).
11 - Vanilla for icing (1 tablespoon).
12 - Confectioners’ sugar (3 1/2 cups/454g).
13 - Heavy whipping cream (1/4 cup/60g).
14 - Coarse white sugar (1 cup).
15 - Chocolate chips—large (30).
16 - Pink/red and black sprinkles.

# Instructions:

01 - Cream together softened butter and cream cheese; blend in sugar, then add vanilla and egg.
02 - Stir together the flour, salt, baking powder, and cornstarch, then mix into the butter mixture.
03 - Split dough into parts, wrap them up, and cool in fridge for 2 hours, or freeze briefly—30 minutes.
04 - Roll dough to about 1/3 inch, cut out big circles for heads and tiny ones for ears.
05 - Pop shaped cookies in fridge for a bit and then bake at 350°F for about 12-14 minutes.
06 - Mix butter, cream, and vanilla with powdered sugar until you’ve got smooth frosting.
07 - Frost the cookies, cover with the sanding sugar, and finish by using chocolate and sprinkles for faces.

# Notes:

01 - Can freeze finished cookies or dough in advance.
02 - Plan for chilling stages—there’s a few of them.
03 - Works well halved, but don’t try doubling it.

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