HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Breads Gingerbread Teddy Bears Recipe Rating: N/A Printer Friendly Recipe submitted by cynthiaw Ingredients   (view qty in metric system instead) 1 here's one of my old 1 favorites 1 decorate, but it's fun and 1 they taste wonderful. 1 better than 1 gingerbread men! 1 they are a lot of work to Directions 1 c butter or margarine 2/3 c packed brown sugar 2/3 c dark corn syrup, light corn syrup, or molasses 4 c flour 1 1/2 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp baking soda 1/2 tsp ground cloves 1 beaten egg 1 1/2 tsp vanilla Miniature semisweet chocolate pieces Decorator Icing (see recipe) (optional) 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. Cool 5 minutes. Mix flour, cinnamon, ginger, soda and cloves. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat till well mixed. Divide dough in half. Cover; chill 2 hours or OVERNIGHT. For each 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 for the body. Attach the 3/4 inch ball for the head, and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears. Place 1 of the 1/4 inch balls on the head for the nose. Arrange the remaining 1/4 inch balls atop the ends of the arms and legs for paws. Use miniature chocolate pieces for the eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes, or until done. Remove and cool on a wire rack. Related Recipes •   Buttermilk Gingerbread Cake with Pecan Topping •   Brown & White Rice Flour Bread •   Elvis Sandwich •   Gingerbread •   Gingerbread Waffles •   Pumpkin Trifle •   Gingerbread and Apple Pancakes •   Butterscotch Gingerbread Cookies •   Swedish Gingerbread Cookies •   Wendy's Chicken Caesar Fresh Stuffed Pita •   Gingerbread Scones View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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