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White Chocolate Gingerbread Bears

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1 hr 45 min prep time
2 hr 45 min total time
12 ingredients
96 servings

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

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

Steps

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.

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.

Expert Tips

Vanilla-flavored candy coating is also called almond bark.

Don't let even a drop of water come into contact with the chips when you melt them. Water will cause the chocolate to harden and streak.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 50
Calories from Fat: 20

% Daily Value

Total Fat: 2 1/2g; 3%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 55mg; 2%
Total Carbohydrate: 8g; 3%
Dietary Fiber 0g 0% Sugars 4g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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