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
