Cocoa Gingerbread |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 dozen cookies | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup butter or margarine | 1/2 cup sugar | 3/4 cup molasses |
| 1 egg | 1 teaspoon vanilla | 3-1/2 cups unsifted all-purpose flour |
| 1/2 cup cocoa | 1/2 teaspoon baking soda | |
| 1 | Cream butter and sugar in large mixer bowl. Add molasses, egg and vanilla; blend well. Combine flour, cocoa and baking soda; blend into creamed mixture. Cover; chill 2 hours or until firm enough to handle. Roll dough 1/4 inch thick on lightly floured surface; cut into desired shapes. Place on lightly greased cookie sheet; bake at 350 F for 10 to 12 minutes or until set. Remove from cookie sheet; cool on wire rack. |