Ingredients:

• For Gingerbread spice – 1 tbsp ground ginger; 2 tsp ground cinnamon; 1 1/2 tsp ground cloves, mixed together in a small bowl
• 1/2 cup cocoa powder
• 3 1/3 cup all-purpose flour
• 1 tbsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 6 tbsp soft unsalted butter
• 1/3 cup vegetable shortening (like Crisco)
• 1/2 cup packed dark brown sugar
• 1 egg
• 1/3 cup molasses
• 3 ozs baking chocolate (of your choice) melted & cooled to room temp
• For Royal Icing – 1 1/4 cup powdered sugar; 1 egg white; 1 tsp fresh lemon juice
• Sanding Sugar/Decorating Sugar in Clear or White or Silver

Directions:

1. In a mixing bowl whisk together the gingerbread spice mix, cocoa, flour, baking soda, baking powder & salt.
2. In a stand mixer using the paddle, beat together the butter & vegetable shortening.
3. Add the brown sugar & beat until fluffy and light.
4. Add the egg & beat until well blended. Scrape down sides of bowl as needed.
5. Lastly beat in the molasses and melted chocolate. Beat for about 2 minutes until ingredients are very well mixed.
6. Add the flour mixture in batches until well incorporated, beating to form a dough.
7. Scrape dough from mixer bowl, divide into 3 balls, flatten into disks, wrap in plastic and chill for 1 hour before using.
8. Preheat oven to 350. Line 2-3  cookie sheets with parchment paper.
9. Working with one cookie dough disk at a time, roll out on a lightly floured surface to about 1/4″ thick. Using cookie cutters, cut the dough into shapes & place on parchment lined pans. Gather up any dough scraps and re-roll and cut out more cookies until all of the dough is used.  Work in batches, rolling out next disk of dough while others are baking.
10. Bake cookies for about 6-8 minutes, or until cookies are slightly puffy and dry on top. Remove from the oven, allow to cool on pan for a few minutes then transfer to wire racks to cool completely before icing. Repeat process until all dough is baked.
11. For icing whisk together the powdered sugar, egg white & lemon juice until smooth. Put icing in an icing bag with a small tip or other icing tool, such as the OXO one I used. Set aside until cookies are completely cooled.
12. Decorate cooled chocolate-gingerbread cookies with icing. Sprinkle with some sanding sugar to add a bit of Holiday glitter.Icing will harden in a few minutes. Eat, Share, Send, Make More!

Notes: These cookies are terrific dipped in hot coffee or alongside a cup of tea. Kids love the animal shapes.

Teresa Blackburn   http://www.foodonfifth.com       http://www.teresablackburnfoodstyling.com