| 1 | Preparation time: 35 minutes chilling time: 2 hours or overnight cooking time: 7 to 10 minutes |
| 2 | Measure 3 ?cups flour; sift together with spices, baking soda and salt; set aside. |
| 3 | Beat butter with an electric mixer in a large bowl until smooth. |
| 4 | Add sugar and mix on high speed until light and fluffy, 2 minutes. |
| 5 | Add egg and mix well. |
| 6 | Stop the mixer and add molasses and lemon rind. |
| 7 | Mix on low speed to combine. |
| 8 | Stir in dry ingredients with a wooden spoon. |
| 9 | Divide dough into four parts. |
| 10 | Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight. |
| 11 | Heat oven to 375 degrees. |
| 12 | Lightly grease baking sheets. |
| 13 | Remove one piece of dough from the refrigerator at a time. |
| 14 | Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. |
| 15 | Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie. |
| 16 | Bake just until the cookies are lightly browned and set, 7 to 10 minutes. |
| 17 | Do not overbake. |
| 18 | Transfer from baking sheets to a wire rack and cool completely before decorating. |
| 19 | Decorate as desired. |
| 20 | Store in airtight containers. |
| 21 | nancy schubert of schaumburg, illinois took first place with these chubby little bears. |
| 22 | She uses colored sugar, little candies and a classic royal icing to decorate the bears. |
| 23 | Confectioners" sugar icing or tubes of decorator icing can be also can be used |
