Welcome back friends! This week we’ll be baking Winnie the Pooh’s Hero Cookies from Disney’s The Many Adventures of Winnie the Pooh.
Winnie the Pooh’s hero cookies are featured in the “Blustery Day” featurette when Christopher Robin throws a Hero Party for Pooh Bear, believing him to be Piglet’s rescuer.
These cookies are open to interpretation, visually they look like a cookie or a pastry with red filling or topping. I believe they are thumbprint cookies with raspberry jam filling and boy are they tasty! I didn’t have any issues beyond lightly burning my finger on the side of the pan while re-pressing the indentations before adding the jam, rookie mistake!
- 2 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 12 tablespoon of unsalted butter (softened)
- 2/3 cup of granulated sugar
- 6 tablespoons of a full-fat block cream cheese (softened)
- 1 large egg
- 1 1/2 teaspoons of vanilla
- 3/4 cup of raspberry jam
- Preheat the oven to 350F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together at medium speed until light and fluffy; scraping down the bowl as needed.
- Add the cream cheese, egg, and vanilla, then beat until combined (about 30 seconds); scraping down the bowl as needed.
- Slowly add the flour mixture and whisk at a low speed until combined, about another 30 seconds; scraping down the bowl as needed.
- Scoop out 1 tbsp. portions of dough, lightly flour your hands and roll them into little balls, placing them on the prepared baking sheets 1 1/2 to 2 inches apart.
- Lightly flour the bottom of a teaspoon and press the bottom of the teaspoon into the center of each dough ball to make a small indentation. Re-flour the bottom of the teaspoon as needed.
- Fill a zip top or piping bag with the jam and set it aside.
- Bake the cookies for 10 minutes. Making sure to only bake one sheet at a time.
- Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies again. Be very careful, the sides of the pan are hot!
- Take a pastry bag or a ziplock bag and snip off a small corner. Pipe enough jam into each cookie to fill the indentation in.
- Put the baking sheet back into the oven and bake for 12-14 minutes (depending on your oven) until golden around the edges.
- Follow the same steps for the next baking sheet until the dough is gone!
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.