Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Here's one of my old |
| \N \N | Favorites |
| \N \N | Decorate, but it's fun and |
| \N \N | They taste WONDERFUL. |
| \N \N | Better than |
| \N \N | Gingerbread men! |
| \N \N | They are a lot of work to |
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