Gingerbread Teddy Bears
1 Cup Butter
2/3 Cup Packed Brown Sugar
2/3 Cup Molasses
4 Cups All-Purpose Flour
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
3/4 Teaspoon Baking Soda
1/2 Teaspoon Ground Cloves
1 Beaten Egg
1 1/2 Teaspoon Vanilla
Miniature Semisweet Chocolate Pieces
Decorating Icing for Bow

Preheat oven to 350F.

In a saucepan, combine margarine, brown sugar and molasses. Cook and stir over medium heat until margarine is melted and sugar is dissolved. Pour into a large mixing bowl; cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda and cloves.

Add egg and vanilla to margarine 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 teddy 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 thick for body. Attach the 3/4-inch ball for head and flatten to 1/2-inch. Attach the 1/2-inch balls for arms, legs and ears. Place one of the 1/4-inch balls on head for nose. Arrange remaining 1/4-inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes, nose and navel. Bake at 350F for 9 to 10 minutes or until done. Carefully remove and cool.

Decorating Icing: Combine 1/2 cup sifted powdered sugar and enough milk or light cream (about 2 teaspoons) to make icing of piping consistency. Tint with one or two drops of red or green food coloring.

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