Thursday, 13 December 2012

Gingerbread Bears

Gingerbread Bears

One of the most classic and old school recipe would be this easy dessertsGingerbread Bears. I know many of my friends think that this is a perfect recipe but in my honest I think otherwise. For some reason I think there is just something missing. If you have had this recipe in a different format or with something extra please do share with us what that extra ingredient was and how was it employed in the recipe.
  • 31/2C Unsifted all-purposeflour
  • 11/2t ginger,Ground
  • 11/2t Cinnamon
  • 1T Baking soda
  • 1T cloves,Ground
  • 1/4T Salt
  • 1/2C Butter,Softened
  • 3/4C Sugar
  • 1Egg
  • 3/4C Light molasses
  • 1T lemon rind,Grated
  • Decorations as desired

Preparation time:35minutes
Chilling time: 2 hours or overnight
Cooking time:7to 10 minutes

  1. Measure 3 1/2 cups flour; sift together with spices, baking soda and salt; set aside.
  2. Beat butter with an electric mixer in a large bowl until smooth.
  3. Add sugar and mix on high speed until light and fluffy, 2 minutes.
  4. Add egg and mix well. Stop the mixer and add molasses and lemon rind.
  5. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.
  6. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
  7. Heat oven to 375 degrees. Lightly grease baking sheets.
  8. Remove one piece of dough from the refrigerator at a time.
  9. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. 
  10. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1 inch between each cookie.
  11. Bake just until the cookies are lightly browned and set, 7 to 10 minutes.
  12. Do not over bake. Transfer from baking sheets to a wire rack and cool completely before decorating. 
  13. Decorate as desired. Store in airtight containers.


Photo by comedy_nose

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