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Chocolate Cinnamon Snaps

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      Title: CHOCOLATE CINNAMON SNAPS
 Categories: Chocolate, Cookies
      Yield: 6 Servings
 
      2 c  All-purpose flour
    1/2 ts Baking soda
      1 ds Salt
    1/3 c  Unsweetened cocoa
           Powder
      2 ts Cinnamon
    3/4 ts Cloves
    1/2 c  Softened butter or
           Margarine
    1/2 c  Granulated sugar
    1/4 c  Molasses
      1    Egg
 
  Preparation time: 15 min. Baking time: 10 to 12 min. Oven
  temperature: 350 degrees F.
  
  A chocolate sugar cookie with the spice of a gingersnap. Perfect for
  the holidays!
  
  For 4 dozen cookies you will need:
  
  1. In a bowl, combine the flour, baking soda, salt, cocoa powder,
  cinnamon and cloves.
  
  2. In another bowl, cream the butter until soft. Gradually add sugar,
  beating until fluffy.
  
  3. Beat in the molasses and egg. Add flour mixture. Blend until a
  stiff dough forms.
  
  4. 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.
  
  5. Cut into favorite shapes. Place on a lightly greased cookie sheet.
  Sprinkle with cinnamon-sugar.
  
  6. Bake at 35 o degrees F for 10 to 12 minutes depending on
  thickness. Cool a minute on sheet before removing to a rack to
  complete cooling.
  
  7. Repeat with remaining batches. Store in a tin when completely
  cooled.
  
  Variations: The cookies can be sprinkled with chocolate sprinkles ot
  holiday colored sugar.
  
  Source: Great American Recipes.
 
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