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Gingerbread Teddies

Kids of all ages will be delighted to see these roly-poly teddy bears adorning your holiday table! I've been using this gingerbread recipe for as long as I can remember.

12 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

4-1/2 cups all-purpose flour, divided
2 cups packed brown sugar
1-1/2 cups shortening
1/2 cup molasses
2 eggs
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
Semisweet chocolate chips

Directions

In a large bowl, combine 2-1/4 cups flour, brown sugar, shortening,
molasses, eggs, baking soda, cinnamon, ginger and cloves. Beat on
high speed until combined. Beat in remaining flour. Cover and
refrigerate for at least 2 hours.
Shape dough into 12 balls, 1-3/4 in. each; 12 balls, 1-1/4 in. each;
72 balls, 1/2 in. each; and 60 balls, 3/8 in. each. Place the
1-3/4-in. balls on three foil-lined baking sheets for the body of 12
bears; flatten to 1/2-in. thickness.
Attach six 1/2-in. balls to each bear for arms, legs and ears. Attach
four 3/8-in. balls for paws. Attach one 3/8-in. ball for nose. Add
chocolate chips for eyes and belly buttons.
Make three cuts halfway through the dough on the end of each paw;

2 of 2

Gingerbread Teddies (continued)

Directions (continued)

make an indentation in each ear with a wooden spoon handle.
Bake at 350° for 12-16 minutes or until set. Cool for 10 minutes
before carefully removing from pans to wire racks to cool completely
(cookies will be fragile while warm). Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 587 calories, 26 g fat (7 g saturated fat), 35 mg cholesterol, 241 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein.