Gingerbread Bears

Directions

1. 1
   Measure 3 1/2 cups flour; sift together with spices, baking soda and salt; set aside.
2. 2
   Beat butter with an electric mixer in a large bowl until smooth.
3. 3
   Add sugar and mix on high speed until light and fluffy, 2 minutes.
4. 4
   Add egg and mix well.
5. 5
   Stop the mixer and add molasses and lemon rind.
6. 6
   Mix on low speed to combine.
7. 7
   Stir in dry ingredients with a wooden spoon.
8. 8
   Divide dough into four parts.
9. 9
   Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
10. 10
    Heat oven to 375 degrees.
11. 11
    Lightly grease baking sheets.
12. 12
    Remove one piece of dough from the refrigerator at a time.
13. 13
    Roll the well-chilled dough on a floured board or between sheets of wax paper to 1/8-inch thickness.
14. 14
    Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1 inch between each cookie.
15. 15
    Bake just until the cookies are lightly browned and set, 7 to 10 minutes.
16. 16
    Do not overbake.
17. 17
    Transfer from baking sheets to a wire rack and cool completely before decorating.
18. 18
    Decorate as desired.
19. 19
    Store in airtight containers.