Ingredients
1 cup shortening, melted1/2 cup baking cocoa 1 cup molasses1 cup sugar2 large eggs, room temperature1/2 cup strong brewed coffee4 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground clovesConfectioners’ sugar
Preparation
Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners’ sugar.
