Gingerbread Teddy Bears
|Butter/Margarine||1 Cup (16 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Dark corn syrup/Light corn syrup/molasses||2⁄3 Cup (10.67 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Miniature semisweet chocolate pieces||4|
• In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir over medium heat till butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
• Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat till well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight.
• To make each teddy 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 body. Attach the 3/4-inch ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears. Place one of the 1/4 inch balls on head for 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° oven for 8 to 10 minutes or till done. Carefully remove and cool. If desired, pipe on bow ties with Decorating Icing.