Directions (continued)

• stand for 10 minutes. Beat in egg and vanilla. Combine the flour,
• cinnamon, ginger, baking soda and cloves; gradually add to butter
• mixture and mix well. Cover and refrigerate for 4 hours or
• overnight.
• For big bears, shape dough into eight 1-1/4-in. balls, eight 1-in.
• balls, sixteen 1/4-in. balls, sixteen 1-3/4-in. x 1/2-in. logs and
• sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside.
• For bodies, place the 1-1/4-in. balls on three ungreased baking
• sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for
• heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for
• arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for
• legs; place separately on baking sheets. Add chocolate chips on each
• paw and on heads for eyes.
• For small bears, shape the remaining dough into eight 1-in. balls,
• eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x
• 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and
• logs on two ungreased baking sheets as for the big bears; add
• chocolate chips.
• Bake small bears and logs at 325° for 11-13 minutes, and big
• bears and logs for 14-16 minutes or until set. Cool for 10 minutes
• before carefully removing from pans to wire racks to cool
• completely.
• In a small bowl, combine frosting ingredients. For sleds, use
• frosting to attach two candy canes to the bottom of each graham
• cracker; let stand until set.
• Trim bear bodies so the bottom edge is flat. Using frosting, attach a
• big bear to the back end of each sled. Attach small bears in front
• of big bears. For legs, attach big logs in front of bears and small
• logs on top. For noses, attach red-hots to big bears and hearts to
• small bears with a dab of frosting. Let stand until set. Yield: 8
• servings.