Chocolate-Ginger Leaves and Acorns

• 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

1. Whisk together flour, cocoa, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda in a bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
3. Add egg, molasses, and grated ginger; mix until combined.
4. Reduce speed to low.
5. Add flour mixture; mix until just combined.
6. Halve dough; shape into disks.
7. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
8. Preheat oven to 325F.
9. Working with one disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick.
10. (If dough becomes too soft at any time, freeze until firm.)
11. Cut out shapes with 3-inch acorn- or leaf-shape cookie cutters; space 1 inch apart on baking sheets lined with parchment paper.
12. Refrigerate until firm, about 20 minutes.
13. Score designs with a paring knife; sprinkle with sanding sugar.
14. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes.
15. Cool on sheets on wire racks.
16. Cookies can be stored in an airtight container at room temperature up to 5 days.

flour, dutch, ground ginger, ground cinnamon, nutmeg, ground cloves, coarse salt, baking powder, baking soda, unsalted butter, brown sugar, egg, unsulfured molasses, ginger, sanding sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-ginger-leaves-and-acorns-389275 (may not work)