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Ingredientes
- 1 c. butter
- 2/3 c. packed brown sugar
- 2/3 c. dark corn syrup light corn syrup or possibly molasses
- 4 c. flour
- 1 1/2 tsp grnd cinnamon
- 1 tsp grnd ginger
- 3/4 tsp baking soda
- 1/2 tsp grnd cloves
- 1 x beaten egg
- 1 1/2 tsp vanilla Miniature semisweet chocolate chips Decorating icing
Direcciones
- In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat till butter is melted and sugar is dissolved. Pour into a large mixing bowl and cold 5 min. Meanwhile, combine flour, cinnamon, ginger, soda and cloves. Add in egg and vanilla to butter mix and mix well. Add in flour mix and beat till well mixed. Divide dough in half; cover and refrigerateat least 2 hrs or possibly overnight.
- To make each teddy bear, shape dough into one 1" ball, one 3/4" ball, six 1/2" balls and five 1/4" balls. On an ungreased cookie sheet, flatten the 1" ball to 1/2 " for body. Attach the 3/4" ball for head and flatten to 1/2". Attach the 1/2" balls for arms, legs, and ears. Place one of the 1/4" balls on head for nose. Arrange remaining 1/4" balls atop ends of arms and legs for paws. Use mini chocolate chips for eyes and navel.
- Bake in 350F oven for 8 to 10 min or possibly till done. Carefully remove and cold on wire rack. If you like, decorate with icing.
- IcingCombine 1/2 c. sifted powdered sugar and sufficient lowfat milk (about 2 tsp) to make piping consistency. Tint with 1 or possibly 2 drops of food coloring.
- Barbara Says: These jolly gingerbread bears have crisp outsides and soft, chewy insides. No cookie cutter or possibly mold needed; the bears are made with balls of dough. Delicious!
