Gingerbread Teddy Bears Leti Labell

Serving Size : 4
Ingredients

for prepare Gingerbread Teddy Bears Leti Labell

:

Amount

Measure

Ingredient - Preparation Method

1 c butter or margarine 2/3 c packed brown sugar 2/3 c dark corn syrup, light corn syrup, or molasses 4 c flour 1 1/2 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp baking soda 1/2 tsp ground cloves 1 beaten egg 1 1/2 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 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, legs, and ears. Place 1 of the 1/4 inch balls on the head for the nose. Arrange the remaining 1/4 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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