Having a Family Movie Night is one of our favorite ways to slow down and decompress after a busy week of being On the Go, and to get ready for the release of Paddington the movie on April 28th I thought I’d make a fun treat inspired by a movie that we really enjoyed!
From the beloved novels by Michael Bond and producer David Heyman, Paddington tells the story of the comic misadventures of a young Peruvian bear who travels to the city in search of a home.
httpv://youtu.be/XINqh87wXKg
These Marmalade Pawprint Cookies are SUPER easy to make and fun for the whole family, and if you are looking for fun ideas for your own Paddington Party you can find tons of fun printables and more here and also on the Paddington Party Pinterest Board.
Marmalade Pawprint Cookie Recipe (Yield 30)
Perfect for a Paddington Movie Night
Ingredients:
1 3/4 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Softened Unsalted Butter
2/3 Cup Sugar (Plus more for rolling)
1 Large Egg
1 Teaspoon Pure Vanilla Extract
1/3 Cup Sweet Orange Marmalade
1/3 Cup Powdered/Confectioners Sugar
Tools:
Mixing Bowls
Mixer (Not necessary, but it makes mixing the dough easier)
Baking Sheets
Parchment Paper or Silicone Mats
Cooling Racks
Sifter (Not necessary, but it does make spreading the Confectioners Sugar easier)
Storage Container
Directions
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Preheat oven to 350° F
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Line 2 baking sheets with parchment paper or silicone mats.
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Whisk the flour, baking powder, and salt together in a bowl.
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In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined.
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Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
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Place dough in the refrigerator to cool for 1 hour.
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Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar.
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Place about 2-inches apart on the prepared baking sheets.
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Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
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Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)
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Cool cookies on the baking sheets.
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Once the Cookies have cooled completely, place them into your storage container for up to 5 days.
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