Instructions: In a small 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 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" ball, one 3/4" ball, six 1/2" balls and five 1/4" balls. On an ungreased cookie sheet, flatten the 1" ball to 1/2 " for body. Attach the 3/4" ball for head and flatten to 1/2". Attach the 1/2" balls for arms, legs, and ears. Place one of the 1/4" balls on head for nose. Arrange remaining 1/4" balls atop ends of arms and legs for paws. Use mini chocolate chips for eyes and navel.

Bake in 350F oven for 8 to 10 minutes or until done. Carefully remove and cool on wire rack. If desired, decorate with icing.

Icing
Combine 1/2 cup sifted powdered sugar and enough milk (about 2 tsp) to make piping consistency. Tint with 1 or 2 drops of food coloring.

Barbara Says: These jolly gingerbread bears have crisp outsides and soft, chewy insides. No cookie cutter or mold needed; the bears are made with balls of dough. Delicious!

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