Gingerbread Bears (1992 1st Place Winner)

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.

Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.

Heat oven to 375 degrees. Lightly grease baking sheets.

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.

Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not over-bake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers.