Cocoa-Molasses Drop Cookies

This recipe was part of a few hundred recipes my Aunt had collected from friends and family over the years. It caught my attention because I questioned how chocolate and molasses would team together. As I finished the dough and tasted it I knew I had come across a very unique and wonderful combination. I couldn't wait until they were baked. They were even better. Try adding a vanilla glaze to the top of the cookies and pipe it on in thin lines. It makes them pretty and even tastier!

• Ready In: 24 mins
• Yields: 2-3 Dozen cookies

Ingredients

• 1⁄3 cup butter, softened
• 1⁄3 cup sugar
• 1⁄3 cup molasses
• 1  egg
• 3⁄4 cup all-purpose flour
• 3  tablespoons  cocoa
• 1  teaspoon baking powder

Directions

1. Heat oven to 375°F.
2. Cream the butter and sugar together until it is light
3. Add the molasses and egg; beating until the mixture is smooth.
4. Add the baking powder and the cocoa to the creamed mixture; then add the flour.
5. Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
6. Bake 9 minutes or until set.
7. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
8. Drizzle a Vanilla glaze in thin lines over the top of each cookie.
9. For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup.