Pennsylvania Dutch Advent Cookies

Found this recipe on giftsfromyourkitchen.com This is an excellent keeper. There is no milk or eggs in this recipe. The recipe states,"Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating." So I have and they are wonderful. I would never have thought of combining cocoa and molasses since they are both strong, distinct flavors, and yet they go together so well. They are dark and rich cookies. Very pretty with a white piped edging. Hope you enjoy these as much as we have.(Edited: 12/20/08 At the time that this was submitted, I entered the measurements exactly as written forgetting that dry measurements by weight are different than liquid. So I have converted the dry measurements.)

• Ready In: 23 mins
• Serves: 40
• Yields: 40 small cookies

Ingredients

• 6  ounces molasses
• 1  cup light brown sugar (scant cup)
• 9  tablespoons cocoa powder
• 10  ounces butter or 10  ounces margarine or 10  ounces shortening
• 1  pinch cinnamon
• 1  teaspoon vanilla essence
• 2  cups all-purpose flour

Directions

1. Heat oven to 400 degrees F.
2. Mix first six ingredients together.
3. Add 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).
4. The dough should be quite soft and you may want to knead the flour in by hand.
5. Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass. I have also made "no cut rolled cookies" by rolling into balls and flattening with the bottom of a drinking glass.
6. Place on a greased baking sheet and bake for 8 minutes.
7. Remove from oven while they are still soft; cool on rack.
8. Pack into crocks or jars.