Ingredients
1 cup butter, softened1 cup sugar1 cup molasses1/4 cup water5 cups all-purpose flour2-1/2 teaspoons ground ginger1-1/2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon saltCinnamon bear-shaped crackersCinnamon ChexFrosted bite-sized shredded wheat cerealFROSTING:1-1/4 cups confectioners’ sugar5 teaspoons water1 teaspoon light corn syrup1/4 teaspoon vanilla extractPaste food coloringAssorted candies
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk together flour, ginger, baking soda, cinnamon, allspice and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Place a bear-shaped cracker, Cinnamon Chex piece or mini shredded wheat piece in center of each cookie. Gently fold cookie arms toward cracker or cereal piece; press lightly to adhere to bear.
Bake 12-14 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a small bowl, beat confectioners’ sugar, water, corn syrup and vanilla until smooth. Tint frosting as desired with paste food coloring. Transfer frosting to a resealable plastic bag; cut a very small hole in a corner of bag. Pipe frosting onto cookies. Decorate as desired with candies.
