1992 1st place: gingerbread bears

3 1/2 c  Unsifted all-purpose flour
  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 Grated lemon rind
           Decorations as desired
 

    Cooking time: 7 to 10 minutes
  
     1. 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.
  
     2. Divide dough into four parts. Wrap each one separately in plastic
    wrap and refrigerate 2 hours or overnight.
  
     3. Heat oven to 375 degrees. Lightly grease baking sheets.
  
     4. 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-inch thickness. Cut out with cookie cutters and
    carefully transfer to prepared baking sheets, leaving 1-inch between
    each cookie.
  
     5. 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.
  
     Nancy Schubert of Schaumburg, Illinois took first place with these
    chubby little  bears. She uses 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. from the Chicago
    Tribune fifth annual Food Guide Holiday Cookie Contest December 3,
    1992
 
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