GINGERBREAD TEDDY BEARS
These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are so soft and chewy that we can hardly wait until they come out of the oven!-Elizabeth Manzanares, Gloucester, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 cookies.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand 10 minutes. Stir in egg and vanilla. Combine flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate 2 hours or overnight., Preheat oven to 350°. Shape dough into ten 2-in. balls, ten 1-in. balls, forty 1/2-in. balls and twenty 3/8-in.balls. Place the 2-in. balls on 3 foil-lined baking sheets for the body of 8 bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes and buttons. , Bake 10-12 minutes or until set. Cool 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe ears, muzzle and paws; add sprinkles for fingers, toes and nose.
Nutrition Facts : Calories 481 calories, Fat 20g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 262mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERBREAD TEDDIES
Kids of all ages will be delighted to see these roly-poly teddy bears adorning your holiday table! I've been using this gingerbread recipe for as long as I can remember.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2-1/4 cups flour, brown sugar, shortening, molasses, eggs, baking soda, cinnamon, ginger and cloves. Beat on high speed until combined. Beat in remaining flour. Cover and refrigerate for at least 2 hours., Shape dough into 12 balls, 1-3/4 in. each; 12 balls, 1-1/4 in. each; 72 balls, 1/2 in. each; and 60 balls, 3/8 in. each. Place the 1-3/4-in. balls on three foil-lined baking sheets for the body of 12 bears; flatten to 1/2-in. thickness., Attach six 1/2-in. balls to each bear for arms, legs and ears. Attach four 3/8-in. balls for paws. Attach one 3/8-in. ball for nose. Add chocolate chips for eyes and belly buttons. , Make three cuts halfway through the dough on the end of each paw; make an indentation in each ear with a wooden spoon handle., Bake at 350° for 12-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely (cookies will be fragile while warm).
Nutrition Facts :
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD BARS
Provided by Shiran
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
- Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
- To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
GINGERBREAD BEARS
These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup.
Provided by anonymous
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.
- Preheat oven to 325 degrees F ( 165 degrees C ).
- On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 38.9 g, Cholesterol 37.4 mg, Fat 10.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.6 g, Sodium 139.6 mg, Sugar 11.3 g
GINGERBREAD BEAR COOKIES
Shape the gingerbread cookies into cute bears decorated with icing--perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 40
Number Of Ingredients 2
Steps:
- Heat oven to 350°F. Cut cookie dough into 4 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
- Cut 1 piece of dough into 10 equal portions. Using 1 portion for each cookie, shape dough into 1-inch ball for body, 1/2-inch ball for head, 4 (1/4-inch) balls for arms and legs, and 2 smaller balls for ears. Arrange balls to look like teddy bear shape on ungreased cookie sheet. Repeat with remaining pieces of dough, placing cookies 2 inches apart on cookie sheets.
- Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets. Decorate as desired with icing.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie (without frosting or decoration), Sodium 70 mg, Sugar 10 g, TransFat 0 g
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