1 1/2 c sugar
1 c butter, softened
1/3 c molasses
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark
1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.
3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.