Gingerbread Teddy Bears

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INGREDIENTS

• 1 cup butter, cubed
• 2/3 cup packed brown sugar
• 2/3 cup molasses
• 1 egg, beaten
• 1-1/2 tsp. vanilla extract
• 4 cups all-purpose flour
• 1-1/2 tsp. ground cinnamon
• 3/4 tsp. baking soda
• 1/2 tsp. ground cloves
• miniature chocolate chips
• decorating frosting

METHOD

1. Combine the butter, brown sugar, and molasses in a small saucepan and cook over medium heat until sugar is dissolved. Let cool for about 10 min. and stir in egg and vanilla.

2. Stir together flour, cinnamon, ginger, baking soda, and cloves. Gradually add to the butter mixture, mixing well. Cover and refrigerate for at least 2 hours or overnight.

3. Shape dough into the following sizes (maybe even slightly smaller):
2 inch balls (x8)
1 inch balls (x8)
1/2 inch balls (x32)
3/8 inch balls (x16)
We didn’t want gigantic bears, so we used the following sizes:
1-1/2 inch balls
3/4 inch balls
3/8 inch balls
1/4 inch balls
With rolling them all by hand, the measurements varied between each ball. Even though I only decreased the sizes by approx. 1/4, it nearly doubled the number of bears. The original recipe makes 8 bears, but my modified sizes produced about 15. For the purposes of the instructions, I am going to continue with the original sizes when referencing each individual ball.

4. Place either 3 or 4 of the 2 inch balls per baking sheet. These will serve as the bodies of the bears. Flatten them to about 1/2 inch thickness, and position a 1 inch ball as the head, also flattening to the same thickness. Be sure to press both sections of the cookie (head and body in the case) together so that they will join when baking.

5. Repeat the previous process with two of the 3/8 inch balls per bear, used as ears. Then add four of the 1/2 inch balls per bear, to be used as the legs. As before, be sure to flatten them all to about 1/2 inch thickness, and press the areas where the legs and ears adjoin to the body and head.

6. Add the mini chocolate chips as eyes and a nose, and then place a few down the center of the bodies for buttons. Bake at 350° for 10-12 minutes. After removing from oven, allow to cool at least 10 minutes on the baking sheet prior to moving to a cooling rack. If you remove them from the baking sheet too soon, they will be likely to fall apart. Note: Trust me on that… I had a decapitated bear or two before learning that lesson.

7. Using a fine frosting tip, pipe bows on the bears.