Gingerbread teddy bears (leti labell)

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

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