Gingerbread bears
Gingerbread Bears
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Prize
Amount Measure Ingredient -- Preparation Method
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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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