When I was a teenager, I came across this recipe somewhere and my brother Joe and I decided to call them Polar Bear Droppings. We were young and thought we were funny and clever and the name stuck.
These have been served at weddings and baby showers throughout the years and they have always been known as PBD’s. You may know them as “Meltaways” or in Australia as “Melting Moments”.
These are also a “late-at-night-watching-movies-cookies” or “just-for-no-reason-at-all-cookies”.
They look elegant and they truly MELT in your mouth. You can do any color of frosting depending on the occasion.
Mix the dough with beaters and then with a wooden spoon, forming it into a ball.
Flatten the ball and roll out on a floured surface.
Don’t freak out when the dough cracks! Its very crumbly and will require you to stop and push it together a couple of times while you are rolling.
I use a 1 1/4 inch circle to cut mine. You can make them a little bigger if you want, but I wouldn’t go too big on these.
Bake at 300 degrees for about 18 minutes…..don’t let them over brown.
Make the frosting…. just throw all the ingredients into a bowl and whip it with your mixer until creamy. Add any color of food coloring you choose.
Let the cookies cool completely before frosting.
Using a butter knife, put a dollop of frosting on the bottom of one cookie and top it with another cookie. *The bottoms of the cookies should be facing the frosting center, with the top of the cookies facing out.
Now watch them disappear!
PBDs *Polar Bear Droppings*
- 1 cup butter
- 2 Tablespoons powdered sugar
- 2 cups flour
- 2 cups powdered sugar
- ⅛ teaspoon salt
- 3 Tablespoons milk
- ½ teaspoon vanilla
- 6 Tablespoons butter, softened
- Preheat oven to 300°.
- Mix together butter, 2T powdered sugar and flour. Mixture will be crumbly……use hands to form a ball.
- Flatten dough ball and roll out on floured surface, sprinkling flour on top of dough to prevent sticking. *The dough is dry and will crack while rolling out….stop and push together as needed to make a smooth dough circle. Dough should be between ⅛ and ¼ inch thick.
- Cut with circle cutter. *I use a 1¼ inch cutter.
- Place onto prepared cookie sheet, ungreased.
- Bake for 18 minutes. Allow to cool completely.
- Make frosting by mixing all ingredients with an electric hand mixer, until smooth and creamy.
- Frost cookies by putting a dollop on the bottom of one cookie and topping with the bottom of another cookie.