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Gingerbread teddy bears

1 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup dark corn syrup (or light corn syrup or molasses)
4 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground cloves
1 beaten egg
1 1/2 tsp vanilla extract
Miniature semi-sweet chocolate morsels
Decorating Icing (optional)

Preheat oven to 350 degrees F
In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat till well mixed. Divide the dough in half, cover, and chill for at least 2 hours (or overnight). To make each teddy bear, shape dough into one 1" ball, one 3/4" ball, six 1/2" balls, and five 1/4" balls. On an ungreased cookie sheet flatten the 1" ball to 1/2" for the body. Attach the 3/4" ball for head and flatten to 1/2" thick. Attach the 1/2" balls for arms, legs, and ears. Place one of the 1/4" balls for the nose. Arrange remaining 1/4" balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes and navel. Bake for 8-10 minutes or until done. Carefully remove and cool. If desired, pipe on bow ties with decorating icing. Decorating Icing: Combine 1/2 cup sifted confectioners' sugar and enough milk or light cream (about 2 tsp) to make of piping consistency. Tint with one or two drops of food coloring 
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