Gingerbread Teddy Bear Cookies
Serving Size : 1
Ingredients for prepare Gingerbread Teddy Bear Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | Butter or margarine |
| 2/3 | c | Packed brown sugar |
| 2/3 | c | Dark or light corn syrup |
| 4 | c | All-purpose flour |
| 1 1/2 | ts | Ground cinnamon |
| 1 | t | Ground ginger |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Ground cloves |
| 1 | | Beaten egg |
| 1 1/2 | ts | Vanilla |
recipe Gingerbread Teddy Bear Cookies
In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir
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over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool
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5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves. : Add egg and vanilla to butter mixture
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and mix well. Add the flour mixture and beat until well mixed. Divide
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the dough in half. Cover and chill at least 2 hours or overnight. : To make each bear
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shape dough into one 1 inch ball, one 3/4 inch ball, six 1/2 inch
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balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten
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the 1 inch ball to 1/2 inch thickness for body. Attach the 3/4 inch
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ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and
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ears. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws.
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Use chocolate pieces for eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes or
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until done. Carefully remove and cool. If desired, pipe on bow ties with royal icing. Makes 16 From: Better
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Homes and Gardens "Cookies for Christmas" From: netdir@cyberspc.Mb.Ca (S.Pickell)Date: 96-09-20 19:57:45 Edt