Gingerbread Teddy Bears

1 cup butter
2/3 cup packed brown sugar
2/3 cup dark corn syrup, light corn syrup, or molasses
4 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1 beaten egg
1 1/2 teaspoons vanilla
Miniature semisweet chocolate pieces
Decorating icing (optional)

In a saucepan combine butter, brown sugar, and corn syrup/molasses. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl: cool 5 minutes. Mix flour, cinnamon, ginger, soda, and cloves. Add egg and vanilla to butter mixture and mix well. Add flour mixture: beat till well mixed. Divide dough in half. Cover and chill 2 hours or overnight.

For each bear, shape dough into one 1-inch ball, one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten the 1-inch ball to 1/2 inch for the body. Attach the 3/4 inch ball for the head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms and legs, and ears. Place 1 of the 1/4 inch balls on the head for the nose. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes and navel.

Bake in a 350-degree oven for 8 to 10 minutes or till done. Remove and cool on wire rack. If desired, pep on bow ties with decorator icing. Makes 16.

 

Recipe: page 57 Better Homes and Gardens Creative Ideas 1986 Holiday Cooking