Chocolate Gingerbread Cookies

The gild these cookies, lightly brush edible gold-leaf powder onto the cookies, using a small dry paintbrush.

Ingredients:

1/2   - cup butter or margarine, softened
3/4   - cup sugar
1      - large egg
1/2   - cup molasses
3      - cups all-purpose flour
2      - tablespoons cocoa
1      - teaspoon baking soda
1      - teaspoon ground cinnamon
1/2   - teaspoon salt
1/2   - teaspoon baking powder

Garnish: edible gold-leaf powder


Procedure:

Step 1
- Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add egg and molasses, beating well


Step 2
- Combine flour and next 5 ingredients. Gradually add to butter mixture, beating until blended

Step 3
- Divide dough in half, wrap each portion in plastic wrap, and refrigerate dough 1 hour.

Step 4
- Roll each portion of dough to 1/8-inch thickness on a lightly floured surface. Cut into desired sizes with star-shaped cutters, place on lightly greased baking sheets

Step 5
- Bake at 350 degrees for 5 to 7 minutes. Remove cookies to wire racks to cool.

Garnish: If desired

Yield: about 5 dozen cookies