*  Exported from  MasterCook  *
 
                             Gingerbread Bears
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cookies                          Prize
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Butter,or margarine -- softened
      2/3  Cup           Brown Sugar,light -- packed
      1/2  Cup           Molasses,light
    1                    Egg,large
    3 1/2  Cups          Flour,All-Purpose
    1      Teaspoon      Salt
    1      Teaspoon      Baking Powder
                         Spices*
 
 *Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon
and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and
molasses until light and fluffy. Add egg and remaining ingredients. Beat at low
speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough
into a ball, wrap tightly with plastic wrap adn chill 3-4 hours. 2-Lightly grease
2 large cookie sheets, turn oven to 350. On
 lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch
thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many
cookies as you can;
 reserve trimmings. With pancake turner, carefully place cookies on cookie sheets.
Bake for 12 minutes or until edges
 are light brown. Remove to wire racks to cool. Repeat with other half of dough
and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed
 beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just
until mixed. Turn speed to high and beat until stiff. Divide dough into small
bowls and tint each with food coloring of your choice. If necessary, add a little
water for spreading ease. Keep all bowls covered with
 plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed
paper lined cookie sheets. With small
 and medium artist’s brushes, paint the cookies. Allow cookies to dry completely,
about 2 hours. Store in tightly covered containers. First Place winner, Sarah
Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993.  Jo Anne
Merrill
 
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