Gingerbread Teddy Bears (Leti Labell)

2/3 c packed brown sugar

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

4 c flour

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp baking soda

1/2 tsp ground cloves

1 beaten egg

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

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

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 the body. Attach the

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

1/2 inch. Attach the

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

1 of the

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

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

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 --