Cocoa Gingerbread Cookies
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Preheat oven to 400°F.
Lightly grease cookie sheets or line with parchment paper.
Cream butter, shortening, brown sugar and molasses in large bowl.
Add egg; beat until light.
Combine flour, cocoa, baking soda, ginger, cinnamon, salt, nutmeg and cloves in small bowl.
Blend into creamed mixture until smooth.
Roll out dough 1/4 inch thick on lightly floured surface.
Cut out 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.
Prepare Decorator Icing.
Spoon into pastry bag fitted with small tip.
Decorate cookies with icing.