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Chocolate Gingerbread Cookies

My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.—Karen Sue Garback-Pristera, Albany, New York

36 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and molasses. Combine the flour, cocoa, baking soda,
cinnamon, baking powder and salt; gradually add to creamed mixture
and mix well. Cover and refrigerate for 1 hour or until easy to
handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in.
apart on ungreased baking sheets. Repeat with remaining dough; chill
and reroll scraps.
Bake at 350° for 6-8 minutes or until edges are firm. Remove to
wire racks to cool. Ice and decorate as desired. Yield: 3 dozen.

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Chocolate Gingerbread Cookies (continued)

Nutrition Facts: 1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.