---------- Recipe via Meal-Master (tm) v8.05
       Title: 1992 1st Place: Gingerbread Bears
  Categories: Cookies, Holiday
       Yield: 42 servings
   3 1/2 c  Unsifted all-purpose flour
   1 1/2 ts Ground ginger
   1 1/2 ts Cinnamon
       1 ts Baking soda
       1 ts Ground cloves
     1/4 ts Salt
     1/2 c  Butter, softened
     3/4 c  Sugar
       1    Egg
     3/4 c  Light molasses
       1 ts Grated lemon rind
            Decorations as desired
     Preparation time: 35 minutes Chilling time: 2 hours or overnight
     Cooking time: 7 to 10 minutes
      1. Measure 3 1/2 cups flour; sift together with spices, baking soda
     and salt; set aside. Beat butter with an electric mixer in a large
     bowl until smooth. Add sugar and mix on high speed until light and
     fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add
     molasses and lemon rind. Mix on low speed to combine. Stir in dry
     ingredients with a wooden spoon.
      2. Divide dough into four parts. Wrap each one separately in plastic
     wrap and refrigerate 2 hours or overnight.
      3. Heat oven to 375 degrees. Lightly grease baking sheets.
      4. Remove one piece of dough from the refrigerator at a time. Roll
     the well-chilled dough on a floured board or between sheets of waxed
     paper to a 1/8-inch thickness. Cut out with cookie cutters and
     carefully transfer to prepared baking sheets, leaving 1-inch between
     each cookie.
      5. Bake just until the cookies are lightly browned and set, 7 to 10
     minutes. Do not overbake. Transfer from baking sheets to a wire rack
     and cool completely before decorating. Decorate as desired. Store in
     airtight containers.
      Nancy Schubert of Schaumburg, Illinois took first place with these
     chubby little  bears. She uses colored sugar, little candies and a
     classic royal icing to decorate the bears. Confectioners' sugar icing
     or tubes of decorator icing can be also can be used. from the Chicago
     Tribune fifth annual Food Guide Holiday Cookie Contest December 3,