Chocolate Gingerbread Men - cooking recipe

Ingredients

3 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2/3 cup cocoa powder, sifted (preferably natural cocoa powder)
1 tablespoon ground ginger (not more than 2 months from purchase)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1/2 cup dark brown sugar, packed
1 large egg, room temperature
3/4 cup unsulphured molasses
1/8 cup raisins, for garnish
1/8 cup red-hot candies, for garnish

Preparation

Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
Beat in egg & then the molasses.
Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
With flour lightly dust a clean, dry work surface as well as your hands.
Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
Divide into thirds & cover them with a clean kitchen towel.
With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
Bake for 4 minutes, then rotate sheets top to bottom & front to back.
Bake another 4 minutes, or until cookies feel dry but still are a little soft.
Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.