In large bowl cream butter, peanut butter, and brown sugar. Beat in corn syrup and eggs. Combine the lour, baking powder, and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a floured 4-in bear shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Roll leftover dough.

Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

In large bowl, combine the confectioner's sugar, water, and meringue powder; beat on low speed just until blended. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. Keep unused icing covered at all times with damp cloth. If necessary, beat again on high speed to restore texture.

Using pastry bags and small round tips, decorate the cookies as desired. Let stand room temp several hours or until frosting is dry and firm. Store in airtight container.