Cocoa Gingerbread Cookies

I'm not a huge fan of gingerbread unless it comes in the chocolate covered version in the form of lebkuchen, so when I tried this version at my Mom-in-law's ward enrichment night a couple Christmas's ago, I decided it was a keeper. And when you drizzle chocolate on top, anything's good, right? :) (decorating courtesy of Samuel)

Cocoa Gingerbread Cookies
(courtesy of Karren Whitaker’s friend from Church--my apologies, I couldn't find the original recipe with her name on it)

¼ cup butter, softened
2 Tablespoons shortening
1/3 cup packed brown sugar
¼ cup dark molasses
1 egg
1 ½ cup flour
¼ cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon cloves

Preheat oven to 400. Lightly grease cookie sheets or line with parchment. Cream butter, shortening, brown sugar, and molasses in a large bowl. Add egg; beat until light. Combine flour, cocoa, baking soda, ginger, cinnamon, salt, nutmeg, and cloves in a small bowl. Blend into creamed mixture until smooth. (If dough is too soft to handle, cover and refrigerate until firm.) Roll out dough to ¼” thickness on lightly floured surface. Cut out with cookie cutters. Place 2” apart on cookie sheets. Bake 8-10 minutes or until firm. Remove to wire racks to cool completely. Dip ends into melted chocolate and decorate with sprinkles.