CHOCOLATE GINGERBREAD COOKIES

The Gingerbread recipe comes from my friend, Kim, who lives in Edmonton, Alberta. I decided to add a chocolate covering over the cookies, after seeing German Gingerbread recipes.

MIX:

1/3 cup margarine
1/3 cup brown sugar
2 tsp cinnamon
1 tsp ginger

SIFT TOGETHER:       
2 ¼ cups flour
1 tsp baking soda
Pinch salt
1 egg
2/3 cup dark molasses

CHILL dough, once all combined, for about 1 hour.

Roll out to ¼” to ½ “ thick. Cut with cutters into desired shapes, and place on baking sheets.

Bake at 375 degrees, for 7 ½ minutes ( for thinner cookies) to 8-10 minutes for thicker. If you touch cookie with finger, there should be no imprint.

NOTE: Cooled cookies can be dipped in chocolate along edges.

LIGHTER DOUGH: Substitute honey for molasses and white sugar for brown. Use 1 tsp vanilla in place of cinnamon and ginger. (This works well, but the darker version is so good.)