Ginger Bears Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Ground ginger | 1 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| 1/2 cup PARKAY Margarine | ||
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Pie filling package | 1 | |
| 1 egg Confectioners Sugar Glaze or 1 tube prepared decorating icing | ||
Directions
MIX together flour, spices and baking soda.
Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg.
Gradually add flour mixture, beating until smooth after each addition.
Chill dough until firm enough to handle.
ROLL out dough to 14-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter.
Place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned.
Remove; cool on rack.
Decorate cooled cookies with Confectioners Sugar Glaze or icing.
Attach ribbon bow ties, if desired.
Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg.
Gradually add flour mixture, beating until smooth after each addition.
Chill dough until firm enough to handle.
ROLL out dough to 14-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter.
Place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned.
Remove; cool on rack.
Decorate cooled cookies with Confectioners Sugar Glaze or icing.
Attach ribbon bow ties, if desired.
Chef
