1. In a medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, ginger, allspice, salt and cloves; set aside. 2. In a large bowl, beat butter and sugar until creamy; add the egg white, molasses and vanilla and beat until smooth. Add the flour mixture and stir by hand just until you have soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until well chilled. 3. When you’re ready to bake, preheat the oven to 350°F Roll the dough out between two sheets of waxed paper or on a surface very lightly dusted with a combination of flour and sugar until it’s 1/8”–1/4” thick. Cut out cookies using your choice of cookie cutters or a glass rim. Re-roll the scraps once to get as many cookies as possible. 4. Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
