1 c. butter
2/3 c. packed brown sugar
2/3 c. dark corn syrup (light syrup or molasses)
4 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
1 beaten egg
1 1/2 tsp. vanilla
Miniature semi-sweet chocolate pieces
Decorators Icing (optional)

In a saucepan, combine butter, brown sugar, and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves. Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 2 hours or overnight.

To make each teddy bear, shape dough into one 1 inch ball, one 3/4 inch ball, and six 1/2 inch balls. On an ungreased cookie sheet, flatten the 1 inch ball into 1/2 inch for body (use the bottom of a glass to flatten balls). Attach the 3/4 inch ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears (cut 1 ball in half to make two ears). Make 1 1/4 inch ball and place on head for nose. Use miniature chocolate pieces (or raisins) for eyes and navel.

Bake in a 350 degree oven for 8 to 10 minutes or until done. Carefully remove and cool. If desired, pipe on bow ties with Decorators Icing. Makes approximately 15 bears. Bears should be chewy - not hard.

Decorating Icing: Combine 1/2 cup sifted powdered sugar and enough milk or light cream (about 2 teaspoons) to make of piping consistency. Tint with one or two drops of food coloring.