• 3-1/4 cups flour
• 1/3 cup unsweetened cocoa powder
• 1 tbsp. ground ginger (I only used 2 tsp. not 3 tsp.)
• 2 tsp. ground cinnamon
• 1 tsp. ground  cloves
• 1 tbsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 5 tbsp. unsalted butter, softened
• 1/3 cup solid vegetable shortening (Crisco)
• 1/2 cup dark brown sugar (packed)
• 1 large egg
• 1/2 cup molasses
• 2 oz. bittersweet chocolate, melted and cooled

Whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder and salt.

In a bowl of a stand electric mixer fitted with the paddle, beat the  softened butter with the shortening at medium speed until smooth, just about 30 seconds. Next, add the brown sugar and beat until fluffy for about 2 minutes.

Add the egg and beat until incorporated. Add the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts and shape each into a disk. Wrap each one in plastic wrap and refrigerate until chilled, about 2 hours.

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper – my baking sheet did not need any preparation. On a lightly floured work surface, roll out 1 disk 1/4-inch thick.  Cut the dough into shapes and place on the prepared baking sheets. Continue with the next 2 discs

Bake the cookies for about 4 minutes, rotate the pans halfway and bake another 3 minutes or until the tops are dry. Let the cookies cool for 5 minutes, then transfer to wire racks to cool completely.

Some of the cookies did not hang straight so I trimmed them just a little with a sharp knife.

If you would like to add a “baked on icing” before baking see the recipe below. Or you can decorate the cookies after they have cooled with one of the icing recipes below or you could make a royal icing.

Baked On Icing:

• 1/3 cup butter, softened
• 1/3 cup flour
• 1/8 cup confectioners’ sugar

Combine ingredients and decorate your cookies prior to baking.

Icing – came with the recipe:

• 1-1/4 cups confectioners’ sugar
• 1 large egg white
• 1 tsp. fresh lemon juice

Combine the ingredients and decorate the cooled cookies as desired. Allow the icing to dry thoroughly.

My icing recipe:

• 1 cup confectioners sugar
• 1-2 tsp. milk
• 1-2 tsp. Karo syrup

Adjust ingredients to get the desired consistency.

Makes 36 2-inch cookies

Recipe by cookingwithauntjuju.com