Ginger Bears

This recipe is from Catherine Calvert and Tricia Foley's Having Tea. I love this book. Both these ladies were regular contributors to Victoria Magazine.

I made these cookies for a four year old's birthday tea party a few weeks ago. They were a big hit.

They were also Pumpkin's first cookie.
  He loves them.

 


Ginger Bears

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg

2 1/4 cup flour
2 tsp. baking soda
1/ tsp. salt
1 tsp. each ground ginger, cinnamon & cloves

granulated sugar, for rolling

Preheat oven to 350 degrees.
Cream together the shortening, brown sugar, molasses and egg.

Sift the remaining ingredients, except the sugar, and stir them into the molasses mixture.

Form the dough into 3 sizes of balls, to create body (large balls), head (medium balls)and ears, arms and legs (small balls). Roll the balls in the granulated sugar. Put the bears together on greased baking sheets with about 2' between them. Bake about 12 minutes, until springy to the touch.

These are great with a cup of Earl Grey Tea.

Of course, everything's better with a cup of Earl Grey Tea!