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1
Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt.
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2
In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula.
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3
Increase speed to high; beat until light and creamy.
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4
At low speed, beat in egg.
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5
Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
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6
With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls.
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7
Place balls, 2 inches apart, on ungreased large cookie sheet.
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8
Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked).
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9
Transfer cookies to wire rack to cool.
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10
Repeat with remaining dough.
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11
Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth.
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12
Gradually stir in confectioners' sugar and blend well.
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13
Dip top of each cookie into glaze.
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14
Place cookies on wire rack set over waxed paper to catch any drips.
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15
Immediately sprinkle cookies with decors.
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16
Allow glaze to set, about 20 minutes.
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17
Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.Serving size = 1 cookie
