Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
Bear’s paw cookies, known as medvjeđa šapa in Croatian, are a cherished shortbread-like treat shaped in tiny paw prints. Generations of Croatian bakers prepare them during the holidays, filling the air with the aroma of ground walnuts, butter, and warm spices. These dense, crumbly cookies are dusted generously with powdered sugar after baking, which gives them a snowy white coating reminiscent of Christmas. Their name refers to the distinctive mold shape (the Croatian word šapa means “paw”), but even without specialty pans, the cookies can be formed by hand into shell or crescent shapes.
In holiday tradition, medvjeđa šapa often appear on festive dessert trays alongside other cookies and pastries. They combine the richness of butter and nuts with subtle flavor accents – a hint of lemon zest, a pinch of cinnamon and cloves, and sometimes a touch of vanilla or honey. Their texture is more substantial than a madeleine or classic petit four, reflecting their origins in country kitchens where hearty, simple ingredients produced long-lasting treats. According to bakers, the dough should rest chilled before baking, which ensures the cookies spread minimally and bake up sturdy enough to handle. Families take turns turning out these little pastries from the pans, tapping them gently to release each molded cookie.
Each region and family might tweak the recipe: some add semolina flour for a crumbly bite, others use hazelnuts in place of walnuts, or drizzle a quick glaze. But the essence remains a rich buttery dough, heavily studded with ground nuts, shaped into “paws,” and topped with confectioners’ sugar. The result is a cookie that melts in the mouth, its interior tender and fragrant, its exterior slightly crisp. Whether served with a strong cup of Croatian black coffee or shared at a holiday party, bear’s paw cookies are a nostalgic and beloved flavor of home.
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minutesMedvjeđa šapa are rustic walnut shortbread cookies shaped in molds and coated with sugar, a beloved Croatian Christmas cookie. The dough is simply flour, butter, sugar, and plenty of ground walnuts, with flavor lifted by lemon zest and just a dash of warming spices. After a brief chill, the dough is pressed into special molds or tins and baked until lightly golden. Cooled cookies are dusted with powdered sugar. The whole batch comes together in under an hour and can be made ahead and frozen. These tender, buttery cookies pair perfectly with coffee or milk and are a festive staple that keeps well for gift-giving and celebrations.
All-purpose flour: 3 cups (360 g). Provides the base structure.
Baking powder: ½ teaspoon (optional). Gives a little lift and tenderness.
Granulated sugar: 1 cup (200 g). Sweetens the dough; you may increase by 2–3 tablespoons for a sweeter cookie.
Ground walnuts: 2 cups (200 g). Traditional nut choice (can substitute hazelnuts or almonds if preferred; see Variations). Adds aroma and rich flavor.
Unsalted butter: 1 cup (225 g), room temperature. The fat that gives the cookie its shortbread texture. Using unsalted lets you control seasoning; if only salted is available, reduce any added salt.
Egg: 1 large. Binds ingredients.
Liquid honey: 2 tablespoons. Helps tenderness and adds subtle honey flavor (can omit or replace with extra sugar for nut-free diets).
Vanilla extract: 1 teaspoon (optional). Introduces warm depth (substitute lemon extract or omit entirely).
Lemon zest: 1 teaspoon (from 1 lemon). Brightens the flavor and complements the walnuts. (Optional but highly recommended.)
Ground cinnamon and cloves: ⅛ teaspoon each (optional). A pinch of each warm spice is traditional and pairs well with nuts and sugar.
Powdered sugar (for dusting): ½–1 cup (50–100 g). To sprinkle on the finished cookies. Instead, vanilla-scented or orange sugar can be used for an extra special touch.
Preheat and prepare: Preheat the oven to 350°F (175°C). Grease paw-shaped cookie molds or other small molds (madeleine pans, mini bundt pans, or muffin tins) with butter and lightly dust with flour. This ensures cookies release easily. Time: 5 minutes preheating and prep.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder (if using), and salt. Separately, stir ground walnuts into the flour mixture so nuts are evenly coated. Time: 3 minutes.
Cream butter and sugar: In another bowl, beat the softened butter and sugar until creamy. Stir in the honey and vanilla. Beat in the egg until the mixture is smooth. Time: 3 minutes (if using electric mixer).
Combine to make dough: Add the flour-nut mixture to the butter mixture. Sprinkle in lemon zest and spices. Stir with a spoon or spatula just until a cohesive dough forms. It will be fairly soft and a bit crumbly. Do not overmix. Time: 2–3 minutes.
Chill dough: Gather dough into a ball, wrap in plastic, and refrigerate for about 20 minutes. Chilling firms the dough and makes it easier to press into molds. Time: 20 minutes (can pause the recipe here).
Fill molds: Remove dough from the fridge. Pinch off walnut-sized pieces and press firmly into the bottom and sides of each mold (about ¾ full). Smooth the tops gently with a fingertip. The dough will spread slightly when baking, so do not overfill. Time: 10 minutes for one batch of ~15 cookies.
Bake: Bake the cookies at 350°F (175°C) for about 12–15 minutes, until edges are just lightly golden. Ovens vary; start checking at 12 minutes to avoid overbaking (these cookies should not brown too much). Time: 12–15 minutes.
Cool and coat: Remove pans from oven. Let cookies rest in the molds for about 10 minutes (they firm up as they cool). Then gently invert pans and tap out each cookie. Once fully cooled, place cookies on a wire rack and dust generously with powdered sugar. For a decorative look, use vanilla or citrus-flavored powdered sugar. Time: 10 minutes cooling, 5 minutes dusting.
Nutrition | Amount |
Calories | 100 kcal |
Carbohydrates | 10 g |
Protein | 2 g |
Fat | 6 g |
Fiber | 1 g |
Sodium | 2 mg |
Allergens | Contains wheat (gluten), walnuts (tree nuts), eggs, and dairy (butter). |
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