#11. Chocolate Gingerbread Cookies

These are a little different from the traditional gingerbread cookie, the added chocolate flavor tastes great with all the spices, and it is definitely spicy. This cookie tastes best when it is soft instead of crispy. So don't keep it in the oven too long, or it will make it too dry. Decorate them, and have fun.

In a small mixing bowl put:
3C all purpose flour
1/3C unsweetened cocoa powder
1T ground ginger
2t ground cinnamon
1t ground cloves
1t salt

In a large mixing bowl cream:
5T unsalted softened butter
1/3C non-hydrogenated vegetable shortening (available at a health food store)
1/3C dark brown sugar
1 egg (room temp)
1/2C unsulphured molasses
2oz bittersweet chocolate (melted and cooled)

then add the dry to the large mixing bowl, mix until combined. Put into plastic wrap (it will be sticky) and put in the freezer for about 20 minutes, until it is not so soft, but not too hard either, otherwise it will crack when rolling.

Royal Icing (decorating)

2C confectioner's sugar
egg white from 1 large egg
1t lemon juice

it should not be too wet, otherwise it will run on the cookie, test it on a counter and see if it spreads. If so add more sugar, if it is too dry add a little more lemon juice. Put it in a piping bag with a small round tip, cover the tip with a wet kitchen towel, so that it doesn't dry out.

Take out the dough from the freezer, remove from plastic wrap. Put a good sprinkling of flour on the counter, put more flour on top, keep turning as you roll with a rolling pin so that it doesn't stick. Roll a 1/4" thick. With any cookie cutter of your choosing make an imprint, put it on parchment paper, brush off the excess flour with a pastry brush. Continue until all the dough has been used. Put in a 350F oven, bake for 8-10 minutes, these won't spread, so they can be put closely together. Don't bake too long, or the cookie will be dry. Softer is better. Cool and decorate.