Gingerbear Cookies
- 2 cups all-purpose flour
- 1/3 cup margarine or butter
- 1/3 cup packed soft brown sugar
- 1/3 cup light corn syrup
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- ½ teaspoon baking soda
- 1 ½ cups powdered sugar to decorate
Sieve the dry ingredients together. In another bowl, cream the margarine or butter, sugar and syrup until soft and light in texture. Work in the dry ingredients and knead the mixture thoroughly. Roll out the dough to a ¼ in thickness. Make a template for the bear’s head using thin cardboard. Dust the surface of the rolled out dough with a little flour, lay the template in position and carefully cut around the outside with a sharp knife. Repeat until all the dough is used. Bake the cookies on greased baking sheets in the center of a preheated oven at 425 degrees F for 10 minutes. When the cookies are cool, pipe eyes, nose and mouth using the powdered sugar blended with a little warm water to give a flowing consistency. Makes 8-10 cookies.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Precious Art By Precious People 