1992 1st Place: Gingerbread Bears Recipe

  
      Yield: 42 Servings
 
  3 1/2 C Unsifted all-purpose flour
  1 1/2 t  ginger,Ground
  1 1/2 t  Cinnamon
      1 T Baking soda
      1 T cloves,Ground
    1/4 T Salt
    1/2 C Butter,,Softened
    3/4 C Sugar
      1    Egg
    3/4 C Light molasses
      1 T lemon rind,Grated
           Decorations as desired

Preparation time: 35 minutes Chilling time: 2 hours or overnight
Cooking time: 7 to 10 minutes

1. 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.

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

3. Heat oven to 375 degrees. Lightly grease baking sheets.

4. 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 and carefully
transfer to prepared baking sheets, leaving 1-inch between each cookie.

5. 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.