Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating.
1 teacup molasses
7 ounces light brown sugar
9 tablespoons cocoa powder
10 ounces softened butter or margarine
Pinch of cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour
Preheat oven to 400 degrees F.
Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (You may not have to use all the flour.) The dough should be quite soft. You may find it easier to knead it with your hands.
Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake for about 8 minutes. Remove from the oven while they are still soft; cool on a rack. Pack into crocks or jars.