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"VIEW MORE RECIPES   Photo: Ellen Silverman  3 2/3 cups all-purpose flour  1/4 cup cocoa powder  1 tbsp. plus 1 tsp. ground ginger  1 1/2 tsp. ground cloves  2 tsp. ground cinnamon  1/2 tsp. baking soda  1 tsp. salt  1 1/4 tsp. freshly ground black pepper  1 cup (2 sticks) unsalted butter, at room temperature  3/4 cup plus 2 tbsp. granulated sugar  1 large egg  1/2 cup plus 2 tbsp. blackstrap or other dark molasses   Glaze:  1/2 cup confectioners&amp;#039; sugar, sifted  1 tbsp. water    To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt and pepper in a bowl; set aside. With an electric mixer, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed, scraping down the sides of the bowl as needed, until the mixture is smooth and soft. Add the egg and mix well. Add the molasses and beat until incorporated. Scrape down the sides of the bowl well. Add the dry ingredients and beat on low speed until the ingredients are well incorporated. Remove the dough from the bowl, flatten into a rectangle about 1 inch thick on a large piece of plastic wrap, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 350\u00B0F. Line a baking sheet with parchment paper or a nonstick liner. Place the dough on a lightly floured work surface. If using a plaque with a design, or a cookie mold, roll out the dough 1/3 inch thick. Lightly dust the top of the dough with flour, press the plaque or cookie mold over the dough, and cut out shapes with a small knife. Place cookies on the baking sheet, spacing them about 1 inch apart. (Or, using the mold as a guide, cut around it with a small knife; flip the mold over so the design faces you, place the dough over it, pressing it into the design, then unmold the cookies on the baking sheet). Refrigerate until stiff. If using a patterned rolling pin, dust parchment or nonstick liner lightly with flour, and transfer the dough to the baking sheet. Lightly dust the top of the dough with flour and use a plain rolling pin to roll it into a rectangle about 1/3 inch thick. Then lightly flour a patterned rolling pin, and roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. (It is not necessary to cut into smaller sizes before baking.) Refrigerate until stiff. Bake the dough until lightly golden along the sides but still soft in the center, 7 to 15 minutes, depending on the size of the cookies. Let cool on the pan on a wire rack. To make the glaze, whisk together the confectioners&amp;#039; sugar and water in a small bowl until smooth. While the cookies are still warm, brush a light coat of glaze on the top of each to evenly cover. Let the cookies cool completely. If you have used a patterned rolling pin to make a single large plaque, cut into the desired sizes with a small, very sharp serrated knife. Store in an airtight container in a cool place for up to about 2 weeks. Do not freeze. Makes 10 to 12 large cookies, depending on size.  Click here to read &amp;quot;The Sweet Touch&amp;quot; article. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a314/soft-glazed-gingerbread-44898/>