Gingerbread Teddy Bear Cookies

Have some fun when it comes to baking with these scrumptious cookies your kids will love!

Yields:	1 servings
Rate this Recipe

	Preparation	50 minutes
	Cooking	10 minutes
	Ready In	60 minutes

Ingredients

1	cup	butter	or margarine
2/3	cups	brown sugar	packed
2/3	cups	corn syrup	dark or light
4	cups	flour, all-purpose
1 1/2	teaspoon	cinnamon	ground
1	teaspoon	ginger	ground
3/4	teaspoons	baking soda
1/2	teaspoon	cloves	ground
1	each	egg	beaten
1 1/2	teaspoon	vanilla extract
1	x	miniature chocolate pieces
1	x	icing for decorating

Directions

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 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 until well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight.

To make 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 thickness 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. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use chocolate pieces for eyes and navel.

Bake in a 350 degree oven for 8 to 10 minutes or until done. Carefully remove and cool. If desired, pipe on bow ties with icing.

Makes 16.

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Member Review

Bohemian Braid

I spotted this recipe in my mom's old Betty Crocker cookbook when I was about 15 years old. I was in Home Ec at the time and this looked spectacular so I made it that Christmas to "show off." It became an instant family Christmas tradition. This beautiful bread looks like it came right out of a picture in a cookbook, even when made by a novice. You'll always get ohhs and ahhs when unveiling it. Perfect as a home-baked gift too.

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