These cookies are lower in fat than most. The dough is rolled in sugar before baking, so they have an interesting crackled appearance. For sandwiches, spread the bottoms of half the cookies with cream cheese frosting and top with a second cookie.
1/4 cup butter, softened
2 tbsp canola oil
1/3 cup dark molasses
1 cup packed brown sugar
1 large egg
2 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
extra sugar, for rolling
ADULT: Preheat oven to 350°F.
CHILD: In a large bowl, measure the butter, oil, molasses and brown sugar. Add the egg and vanilla. Stir until well blended and smooth.
CHILD: In a medium bowl, measure and stir together the flour, cocoa, baking soda, cinnamon and salt. Add
it to the molasses mixture and stir by hand just until you have a soft dough.
CHILD: Put about half a cup of sugar into a shallow dish. Roll the dough into balls about the size of a walnut and then roll the balls in the sugar to coat them well. Make sure that the cookies are about the same size, so that they bake evenly.
ADULT ASSISTANCE: Place the cookies about 5 cm apart on a cookie sheet that has been sprayed with nonstick spray.
ADULT: Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze.
Makes about 2 dozen cookies.