1 cup butter
\n2\/3 cup packed brown sugar
\n2\/3 cup dark corn syrup, light corn syrup, or molasses
\n4 cups flour
\n1 1\/2 teaspoons ground cinnamon
\n1 teaspoon ground ginger
\n3\/4 teaspoon baking soda
\n1\/2 teaspoon ground cloves
\n1 beaten egg
\n1 1\/2 teaspoons vanilla
\nMiniature semisweet chocolate pieces
\nDecorating icing (optional)<\/p>\n
In a saucepan combine butter, brown sugar, and corn syrup\/molasses. Cook and stir\u00a0over medium\u00a0heat 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.<\/p>\n
For each\u00a0bear, 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\u00a0balls 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.<\/p>\n
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.<\/p>\n
<\/p>\n
Recipe: page 57 Better Homes and Gardens Creative Ideas 1986 Holiday Cooking<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n