Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 3 cm ball, one 2 cm ball, six 1 cm balls and one 1 cm ball. On ungreased cookie sheet flatten the 3 cm ball to 1 cm thickness for body. Attach the 2 cm ball for head and flatten to 1 cm thickness. Attach the 1 cm balls for arms, legs and ears. Attach the 1 cm ball for nose. Bake at 180ºC or 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about half the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A