Ingredients Jump to Instructions ↓

  1. 1 c butter or margarine

  2. 2/3 c packed brown sugar

  3. 2/3 c dark corn syrup, light corn syrup, or molasses

  4. 4 c flour

  5. 1 1/2 tsp ground cinnamon

  6. 1 tsp ground ginger

  7. 1/4 tsp baking soda

  8. 1/2 tsp ground cloves

  9. 1 beaten egg

  10. 1 1/2 tsp vanilla Miniature semisweet chocolate pieces Decorator Icing (see recipe) 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

  11. 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

  12. 2 hours or OVERNIGHT. For each bear, shape dough into one 1-inch ball, one

  13. 3/4 inch ball, six

  14. 1/2 inch balls, and five

  15. 1/4 inch balls. On an ungreased cookie sheet, flatten the 1-inch ball to

  16. 1/2 inch for the body. Attach the

  17. 3/4 inch ball for the head, and flatten to

  18. 1/2 inch. Attach the

  19. 1/2 inch balls for arms, legs, and ears. Place

  20. 1 of the

  21. 1/4 inch balls on the head for the nose. Arrange the remaining

  22. 1/4 inch balls atop the ends of the arms and legs for paws. Use miniature chocolate pieces for the eyes and navel. Bake in a

  23. 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.

  24. 16 cookies --


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