-
1
In a small bowl, stir together cocoa powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
-
2
In a 1-quart jar layer ingredients in the following order: flour, brown sugar, packed down tightly with the back of a spoon; granulated sugar, and cocoa mixture.
-
3
Seal; store in a cool place, dry place for up to one month.
-
4
Makes enough mix to make about 40 cookies.
-
5
To make Chocolaty Gingerbread people:.
-
6
In a large bowl, beat 1/2 cup softened butter and 1/2 cup shortening with an electric mixer on medium to high speed for 30 seconds.
-
7
Beat in 1 egg, 2 tablespoons molasses, 2 tablespoons water, and 1 teaspoon vanilla, scrapping side of bowl occasionally.
-
8
Beat in as much of the cookie mix from the jar as you can with the mixer.
-
9
Using a wooden spoon, stir in remaining cookie mix.
-
10
Divide dough in half.
-
11
Cover and chill for 3 hours or until dough is easy to handle.
-
12
Preheat oven to 375F.
-
13
On a lightly floured surface, roll dough to 1/8 inch thickness.
-
14
Using floured 4 to 5 inch people cookie cutters, cut out dough.
-
15
Place cutouts 1 inch apart on ungreased cookie sheet.
-
16
Bake for 7-8 minutes or until edges are firm.
-
17
Transfer cookies to a wire rack; let cool.
-
18
Decorate as desired.
