Baby Polar Bear Shortbread Cookies

1 C. butter, softened

¾ C. granulated sugar

½ teaspoon vanilla

½ teaspoon salt

2 ¼ C. Gold Medal™ all-purpose flour

 

1 C. powdered sugar

3 to 5 teaspoons milk

¼ teaspoon vanilla

 

¾ C. grated white chocolate baking bar (about 1 oz from 4-oz package)

76 white vanilla baking chips, tips cut off (about 1/4 cup)

76 mini semisweet chocolate chips (about 2 teaspoons)

19 small round chocolate-covered creamy mints, cut in half

1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing

 

Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add vanilla and salt; beat until blended. Beat in flour gradually on low speed until soft dough forms. Shape dough into ball. On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 38 circles, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place circles 2 inches apart. Bake 10 to 12 minutes until edges are just beginning to brown. Immediately remove from cookie sheets to cooling racks. Cool completely before decorating. In small bowl, stir together powdered sugar, 3 teaspoons milk and the vanilla until blended. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and desired consistency. To Decorate Cookies: Using knife, spread icing over cookies in thin layer. For each cookie, immediately sprinkle about 3/4 teaspoon white chocolate evenly over icing. Press into icing 2 vanilla baking chips, cut side down, for ears, 2 chocolate chips for eyes and 1 mint, cut side down, for nose. Using chocolate icing, pipe mouth.