Gingerbread teddy bears (leti labell)

1. 1 c butter or margarine 2/3 c packed brown sugar 2/3 c dark corn syrup, light corn syrup, or molasses 4 c flour 1 ½ tsp ground cinnamon 1 tsp ground ginger ¼ tsp baking soda ½ tsp ground cloves 1 beaten egg 1 ½ tsp vanilla miniature semisweet chocolate pieces decorator icing (see recipe) (optional) in a saucepan, combine butter, brown sugar, and corn syrup.
2. Cook and stir over medium heat until butter is melted and sugar is dissolved.
3. Pour into a large mixing bowl.
4. Cool 5 minutes.
5. Mixi flour, cinnamon, ginger, soda and cloves.
6. Add egg and vanilla to butter mixture; mix well.
7. Add flour mixture; beat till well mixed.
8. Divide dough in half.
9. Cover; chill 2 hours or overnight.
10. For each bear, shape dough into one 1-inch ball, one ¾ inch ball, six ½ inch balls, and five ¼ inch balls.
11. On an ungreased cookie sheet, flatten the 1-inch ball to ½ inch for the body.
12. Attach the ¾ inch ball for the head, and flatten to ½ inch.
13. Attach the ½ inch balls for arms, legs, and ears.
14. Place 1 of the ¼ inch balls on the head for the nose.
15. Arrange the remaining ¼ inch balls atop the ends of the arms and legs for paws.
16. Use miniature chocolate pieces for the eyes and navel.
17. Bakei in a 350 degree oven for 8 to 10 minutes, or until done.
18. Remove and cool on a wire rack.
19. If desired, pipe on bow ties with decorator icing.
20. 16 cookies.