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