- 2 cups all-purpose flour
- 12 cup unsweetened cocoa
- 1 12 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 12 teaspoon cloves, ground
- 14 teaspoon salt
- 23 cup sugar
- 12 cup margarine, (1 stick) or 12 cup butter, softened (1 stick)
- 1 large egg
- 12 cup milk
- 3 tablespoons boiling water
- 1 teaspoon boiling water
- 2 tablespoons unsweetened cocoa
- 1 14 cups confectioners' sugar
DirectionsIn medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves and salt.
In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended.
Increase speed to high;beat until light and creamy.
At low speed,beat in egg until blended.
Alternately beat in flour mixture and milk, beginning and ending with flour mixture.
With hands dusted with cocoa,roll about 2 level teaspoons dough into 1" balls.
Place balls, about 2" apart, on ungreased large cookie sheet.
Bake cookies 8-10 minutes,until puffed (they will look dry and slightly cracked).
With spatula,transfer cookies to wire rack to cool.
Repeat with remaining dough.
Prepare chocolate glaze: In medium bowl, with wire whisk or fork, mix cocoa with 3 tablespoons plus 1 teaspoons boiling water until smooth.
Gradually stir in confectioners' sugar and blend well.
Dip top of each cooled cookie into glaze.
Place cookies on wire rack set over waxed paper to catch any drips.
Allow glaze to set, about 10 minutes.
Store cookies in tightly covered container with waxed paper between the leaves.
Makes about 5 dozen.