Jolly ginger teddies have crisp outsides and soft, chewy insides.
Makes:
16
Prep Time:
2 hours
Sit Time:
At least 2 hours or overnight
Bake Time:
8-10 minutes
Preheat Oven:
350ºF
Ingredients:
1 cup butter or margarine
2⁄3 cup packed brown sugar
2⁄3 cup dark corn syrup, light corn syrup, or molasses
4 cups all-purpose flour
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 semisweet chocolate pieces
Decorating Icing (optional)
1⁄2 cup powdered sugar
2 tsp milk/light cream
Food coloring (optional)
Directions:
In a saucepan, combine butter, brown sugar, and corn syrup/molasses. Cook and stir over medium heat till 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 till well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight.
To make each teddy bear, shape the dough into one 1-inch ball, one ¾-inch ball, six ½-inch balls, and five ¼-inch balls. On an ungreased cookie sheet, flatten the 1-inch ball to ½-inch height for the body. Attach the ¾-inch ball for head and flatten to ½-inch height. Attach the ½-inch balls for arms, legs, and ears. Place one of the ¼-inch balls on head for nose. Arrange remaining ¼-inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes and navel.
Bake at 350º in the oven for 8-10 minutes or till done. Carefully remove and cool. If desired, pipe on bow ties with Decorating Icing. Makes 16.
Decorating Icing:
Combine ½-cup sifted powdered sugar and enough milk or light cream (about 2 teaspoons) to make of piping consistency.
