White Chocolate Gingerbread Bears

Almond bark piping brings a sweet touch to spiced gingerbread cookies.

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Servings 96

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ingredients 12
Prep Time 1 hr 45 min
Total Time 2 hr 45 min

Ingredients

1 1/2: cups sugar

1: cup butter or margarine, softened

1/3: cup molasses

1: egg

2: cups all-purpose or unbleached flour

1: cup whole wheat flour

2: teaspoons baking soda

2: teaspoons ground ginger

2: teaspoons ground cinnamon

1/2: teaspoon salt

3: oz (1/2 cup) white vanilla baking chips or vanilla-flavored candy coating, melted

: Decorating icing, if desired

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Directions

1 In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, whole wheat flour, baking soda, ginger, cinnamon and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2 Heat oven to 350°F. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8-inch thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4 1/2-inch bear-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Using small heart-shaped canapé cutter, cut design from center of each bear.
3 Bake heart shapes on separate cookie sheet 5 to 7 minutes or until set. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Refrigerate to set. Dip gingerbread hearts into chocolate and press to bear's paw. Add facial features with decorating icing. Allow frosting to set. Store between sheets of waxed paper in loosely covered container.