Gingerbread Bears

Course : Breads
Serves: 42
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Ingredients:

3 1/2 cups unsifted all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 tablespoon baking soda
1 tablespoon ground cloves
1/4 tablespoon salt
1/2 cup butter -- softened
3/4 cup sugar
1 large egg
3/4 cup light molasses
1 tablespoon grated lemon rind
 

Preparation / Directions:

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.

 

Nutritional Information:

51 Calories (kcal); 2g Total Fat; (39% calories from fat); trace Protein; 8g Carbohydrate; 10mg Cholesterol; 154mg Sodium


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