Every country has its own traditional Christmas cookies.
In parts of  Northern and Eastern Croatia, there is nothing more traditional than baking “šape” for Christmas.
Šape (paws), little cookies that every house could make were one of the favorite Christmas sweets.
They got their name from the shape of the tin molds they were made. Once they were baked cookies looked like little bear paws.

With time paw molds were extremely difficult to find so people started using different shapes. The only thing that was important was that they were tin ones since cookies needed to achieve high temperatures. These cookies contain ingredients every house had but they were special enough to be made just for big holidays and weddings. They don’t require any type of cooling so they were a great many years ago when people didn’t have refrigerators at home and they can be made weeks before Christmas, the only thing that will happen with them is that they will get more delicious.

I thought it would be nice to share this great recipe with everyone that is searching for something new. I’ll leave the traditional recipe and also write few modifications that can be made.

Paws are made with a system we call “koliko-toliko” meaning that you don’t need any type of scale. All you use is a cup, the size of the cup is up to you. The only important thing is to add the exact number of cups written on the recipe. If you’re using a yogurt cup then use the same cup to measure every ingredient. I use a 200gr (7 oz) milk cup. This size of cup makes around 1.3kg of cookies which is enough for a big family.

Ingredients:

– 3 cups of all-purpose flour
– 1 cup of sugar (less sugar can be added depending on desired sweetness)
– 2 cups of minced walnuts (instead of walnuts you can use hazels or sunflower seeds)
– 1 cup of lard(pork fat) or 1 cup of butter
– 1 egg
– 3 soup spoons of honey
– 1 bag of baking powder or baking soda (15gr / 0.5oz)
– 1 cup of superfine sugar or powdered sugar

The traditional recipe uses lard to make cookies because in the old times’ people didn’t have much butter and they saved it for cakes. I still use lard because cookies have a different taste from lard, but butter can be used instead. If using butter cookies can be eaten right away while the ones with lard have to stay at least 2-3 days or they are very dry.
Also, the traditional recipe uses walnuts but I make my cookies with minced sunflower seeds. They taste the same but sunflower seeds are much easier on the stomach than walnuts.
Superfine sugar of powdered sugar is used for finishing dipping and it depends on the taste of the person who makes them. I prefer superfine sugar because the powdered one makes me sneeze.

How to make paws:

In one bowl mix all the dry ingredients, first adding flour and baking soda and then sugar and minced walnuts.

 After mixing all dry ingredients make a hole in the middle and add 1 cup of lard, honey, and egg. There is no need to heat lard (or butter) just leave them at room temperature 20 minutes before making.
The amount of eggs depends on the size of the eggs. If the eggs are small like mine add two.

Make your dough.

 You will notice that the dough is a bit crumbly( not too crumbly). It is good if you can take a small piece of it and form a little ball.
Place the dough in plastic foil or bag and place in the refrigerator for an hour.

In the meantime prepare your molds.

 If you’re using tin ones like I am(mine were my grandmas and are very old) heat the butter and using a brush cover them with butter and spray with some flour or your cookies will glue to the molds. If you are using silicone ones just be careful not to be too rough while taking the cookies out. They are very delicate and crumble while they are hot.

When the dough is ready take it from the refrigerator and start filling your molds. There is no need to roll or do anything with the dough, just take small pieces right from the plastic bag. Fill 2/3 of the size of the mold. Don’t overfill them or the cookies will grow too big.

Bake your cookies for 20 minutes in preheated oven. The temperature of the oven depends on the type of oven. If you have a normal one 180°C (356F) should be enough. Fan ovens need a temperature of 220°C (428F).
Cookies are done when they start getting brown color (honey makes them brown).

Take your cookies out of the oven and leave them for a minute or two so the molds can cool down a bit.
Don’t leave them too long because cookies need to still be warm in order to take them out and roll in sugar.

If the molds were buttered enough cookies should slide right out with just a gentle tap on the tin. If not use a small knife to take them out.
After rolling them in sugar place them in a plastic or tin box. Cover the bottom of the box with paper towels because with time they will let some grease out and if they don’t have a towel under the bottom cookies will drink all the grease and will be too wet.

 Cookies can be eaten weeks after baking. Although mine never lasts that long. Usually, they are gone before New year.