Recipe - Gingerbread Teddy Bear Cookies

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

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 Three fourths inch ball,
six One half inch balls, and five One fourth inch balls. On an ungreased cookie sheet
flatten the 1 inch ball to One half inch thickness for body. Attach the Three fourths inch
ball for head and flatten to One half inch. Attach the One half inch balls for arms,
legs, and ears. Arrange remaining One fourth 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. Makes 16 From: Better Homes and
Gardens "Cookies for Christmas"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini