Chocolate-Ginger Leaves and Acorns

Name: Chocolate-Ginger Leaves and Acorns
Yield: makes 4 dozen
Ingredients: 2 1/2 cups all-purpose flour, plus more for work surface; 1/2 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon coarse salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup packed dark brown sugar; 1 large egg; 1/2 cup unsulfured molasses; 1 tablespoon peeled grated fresh ginger; Fine sanding sugar, for sprinkling

January 24, 2012

Crisp, sugar-dusted leaves and acorns celebrate the autumn months, but these cookies can be made any time of year. Cut them into other shapes and sizes if you wish. Score them with a paring knife to add stylized details and adjust the baking time if the size of the cutter is different.

Recipe notes

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