Mitch Wertlieb is VPR's local host of Morning Edition.

"These cookies were originally called "Mama J's Ginger Bears," after my mother-in-law, who makes them every Christmas. I've renamed them "Grendel's Guilty-Gobbling Ginger Bears" because last Christmas our black lab mix, Grendel, ate a whole bunch of them off the coffee table and then looked really guilty about it...if not exactly sorry. When we can keep them out of his reach, they're a big part of our own holiday celebration."

1 C butter or margarine
2/3 C packed brown sugar
2/3 C dark or light corn syrup or molasses
4 C all purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground cloves
1 beaten egg
1 1/2 tsp vanilla
Miniature semisweet chocolate chips and/ or cinnamon pieces
Decorating icing (optional)

In a saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl; cool 5 minutes.

Mix flour, cinnamon, ginger, soda and cloves together in a bowl.

Add egg and vanilla to butter mixture and mix well. Add flour mixture, beat until well mixed.

Divide dough in half. Cover, chill 2 hours or overnight.

For each bear:

Shape dough into one 1" ball (body), one 3/4" ball (head), six 1/2" balls (ears, paws), and one 1/4" ball (nose).

On an ungreased cookie sheet, slightly flatten the 1" ball to 1/2" to make the body. Attach the 3/4" ball for head and flatten to 1/2".  Attach the 1/2" balls for arms, legs and ears.

Use mini chocolate chips or cinnamon pieces for eyes and navel.

Bake in 350 degree oven for 8-10 minutes or until done. Remove and cool on wire rack. Cookies should be soft.

If desired, pipe on bow ties with icing.

Makes 16 bears.