Recipe: chocolate teddy bears

Chocolate Teddy Bears

2/3 cup butter or margarine*
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa or Dutch-process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees F.

In large mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs; blend well.

Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Chill until dough is firm enough to handle.

To shape teddy bears, form a 1- to 1 1/2-inch ball of dough for the body; a 3/4 – to 1-inch ball for the head; four 1/2-inch balls for arms and legs; two smaller balls for ears; one tiny ball for nose and four tiny balls for paws (optional).

On ungreased cookie sheet, flatten large ball slightly for body. Attach medium-size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired.

With wooden pick, draw eyes and mouth; pierce small hole at top of cookie for use as hanging ornament, if desired. Bake 6 to 8 minutes or until set. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

Store in covered container. If cookies will be used as ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for hanging.

Makes 14 cookies.

* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.