Gingerbread teddy bears (leti labell)

4 Servings

Ingredients

Quantity Ingredient
Here's one of my old
Favorites
Decorate, but it's fun and
They taste WONDERFUL.
Better than
Gingerbread men!
They are a lot of work to

Directions

1 c butter or margarine ⅔ c packed brown sugar ⅔ c dark corn syrup, light corn syrup, or molasses 4 c flour 1½ tsp ground cinnamon 1 tsp ground ginger ¼ tsp baking soda ½ tsp ground cloves 1 beaten egg 1 ½ tsp vanilla Miniature semisweet chocolate pieces Decorator Icing (see recipe) (optional) In a saucepan, combine butter, brown sugar, and corn syrup. 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; mix well. Add flour mixture; beat till well mixed.

Divide dough in half. Cover; chill 2 hours or OVERNIGHT.

For each bear, shape dough into one 1-inch ball, one ¾ inch ball, six ½ inch balls, and five ¼ inch balls.

On an ungreased cookie sheet, flatten the 1-inch ball to ½ inch for the body. Attach the ¾ inch ball for the head, and flatten to ½ inch. Attach the ½ inch balls for arms, legs, and ears. Place 1 of the ¼ inch balls on the head for the nose. Arrange the remaining ¼ inch balls atop the ends of the arms and legs for paws. Use miniature chocolate pieces for the eyes and navel.

Bake in a 350 degree oven for 8 to 10 minutes, or until done. Remove and cool on a wire rack.

If desired, pipe on bow ties with Decorator Icing.

16 cookies

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