Instructions: In a large bowl with an electric mixer on medium speed, beat the peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Reduce the speed; beat in 2 cups of the flour, the baking powder, cinnamon and salt. With a spoon, stir in the remaining 2 cups flour. Wrap the dough in plastic wrap; refrigerate for 2 hours. Preheat oven to 325 degrees.

Divide the dough in half.

On a floured surface, roll out half of the dough to 1/8-inch thick. Cut with a floured bear cookie cutter. Repeat with the remaining dough. Place on ungreased cookie sheets. Use scraps of dough to make bear faces. Make one small ball of dough for the muzzle. Form 3 smaller balls and press gently to create eyes and nose. Bake for 10 minutes, or until lightly browned. Remove from the cookie sheets; cool completely on wire racks. If desired, use frosting to create paws, ears and bow ties. Penny Halsey

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.