Recipe: Chocolate Cinnamon Snaps (cutout cookies, Great American Recipes card)

CHOCOLATE CINNAMON SNAPS

"A chocolate sugar cookie with the spice of a gingersnap. Perfect for the holidays!"

2 cups all-purpose flour
1/2 tsp baking soda
1 dash salt
1/3 cup unsweetened cocoa powder
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 cup softened butter or margarine
1/2 cup granulated sugar
1/4 cup molasses
1 egg
FOR SPRINKLING:
Cinnamon-sugar, chocolate, colored sugar or sprinkles

Preheat oven to 350 degrees F. Lightly grease a cookie sheet.

In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon and cloves.

In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy. Beat in the molasses and egg.

Add flour mixture. Blend until a stiff dough forms.

Roll dough (half or a quarter of dough is easier to work with) on a lightly floured board to a 1/8-to 1/4-inch thickness. Cut into favorite shapes. Place on prepared cookie sheet. Sprinkle with cinnamon-sugar, colored sugar or sprinkles.

Bake at 350 degrees F for 10 to 12 minutes depending on thickness. Cool a minute on sheet before removing to a rack to complete cooling.

Repeat with remaining batches. Store in a tin when completely cooled.

Makes 4 dozen cookies
Source: Great American Recipes Card