Gingerbread Teddy Bear Cookies

Ingredients

1 cup Butter or margarine
2/3 cup Packed brown sugar
2/3 cup Dark or light corn syrup
1 1/2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
3/4 teaspoon Baking soda
1/2 teaspoon Ground cloves
1 Beaten egg
1 1/2 teaspoons Vanilla
Miniature chocolate pieces
Royal icing for decorating

Preparation

1
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.
2
Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
3
Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat until well mixed. Divide the dough in half.
4
Cover and chill at least 2 hours or overnight.
5
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.
6
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 royal icing.
7
Makes 16
8
"Cookies for Christmas"

Tools

 



Yield:

1.0 servings

Added:

December 23, 2009

Creator:

Anonymous

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