---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Gingerbread Bears (1992 1st Place)
 Categories: Cookies, Holiday
      Yield: 42 Cookies
 
  3 1/2 c  All-purpose flour; unsifted
  1 1/2 ts Ground ginger
  1 1/2 ts Cinnamon
      1 ts Baking soda
      1 ts Ground cloves
    1/4 ts Salt
    1/2 c  Butter; softened
    3/4 c  Sugar
      1    Egg
    3/4 c  Light molasses
      1 ts Lemon rind; grated
           Decorations; as desired
 
  Preparation time: 35 minutes
  Chilling time: 2 hours or overnight
  Cooking time: 7 to 10 minutes
  
  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.
  
  Heat oven to 375°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" thickness. Cut out with cookie cutters and
  carefully transfer to prepared baking sheets, leaving 1" 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.

  Original author used 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.
  
  Recipe by Nancy Schubert of Schaumburg, IL

  Recipe FROM: Chicago Tribune 5th annual Food Guide Holiday Cookie
  Contest Dec 3, 1992
 
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