Recipe: Gingerbread Bears

GINGERBREAD BEARS

3 1/2 cups unsifted all-purpose flour
1 tbsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tbsp baking soda
1/4 tbsp salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup light molasses
1 tbsp grated lemon rind
decorations as desired

Measure 3 1/2 cups flour; sift together with spices, baking soda, and salt; set aside. Beat butter with an electric mixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.

Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.

WHEN READY TO BAKE:
Heat oven to 375 degrees F. Lightly grease baking sheets.

Remove one piece of dough from the refrigerator at a time. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. Cut out with cookie cutters (bear-shaped, if desired) and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.

Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not overbake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers.

Note from source: Nancy Schubert of Schaumburg, Illinois took first place with these chubby little bears. She uses colored sugar, little candies and a classic royal icing to decorate the bears. Confectioners' sugar icing or tubes of decorator icing can be also can be used.

Makes about 3 1/2 dozen
Source: Chicago Tribune fifth annual Food Guide Holiday Cookie Contest; December 3, 1992