Cocoa Gingerbread Cookies the Editors of Publications International, Ltd.
Makes about 6 dozen cookies
|1/4||cup butter, softened|
|1/3||cup packed brown sugar|
|1/4||cup dark molasses|
|1-1/2||cups all-purpose flour|
|1/4||cup unsweetened cocoa powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground ginger|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|1/8||teaspoon ground cloves|
- Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Beat butter, shortening, brown sugar and molasses in large bowl with electric mixer at medium speed. Add egg; beat until light. Combine flour, cocoa, baking soda, ginger, cinnamon, salt, nutmeg and cloves in small bowl. Blend into butter mixture until smooth. (If dough is too soft to handle, wrap in plastic wrap and refrigerate until firm.)
- Roll out dough 1/4-inch thickness on lightly floured surface. Cut dough with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until firm. Remove to wire racks to cool completely. Prepare Decorator Icing. Spoon into pastry bag fitted with small tip. Decorate cookies with icing.
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