Gingerbread Teddies

Directions

1. 1
   In a large bowl, combine 2-1/4 cups flour, brown sugar, shortening, molasses, eggs, baking soda, cinnamon, ginger and cloves. Beat on high speed until combined. Beat in remaining flour. Cover and refrigerate for at least 2 hours.
2. 2
   Shape dough into 12 balls, 1-3/4 in. each; 12 balls, 1-1/4 in. each; 72 balls, 1/2 in. each; and 60 balls, 3/8 in. each. Place the 1-3/4-in. balls on three foil-lined
3. 3
   for the body of 12 bears; flatten to 1/2-in. thickness.
4. 4
   Attach six 1/2-in. balls to each bear for arms, legs and ears. Attach four 3/8-in. balls for paws. Attach one 3/8-in. ball for nose. Add chocolate chips for eyes and belly buttons.
5. 5
   Make three cuts halfway through the dough on the end of each paw; make an indentation in each ear with a wooden spoon handle.
6. 6
   Bake at 350° for 12-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely (cookies will be fragile while warm).