Swedish Gingersnaps

Sift together flour, spices, salt, baking powder, baking soda and cocoa and set aside.

Combine butter, molasses and brown sugar in a mixing bowl and beat until lightened and smooth.

Beat in egg and vanilla.

Stir in dry ingredients until mixture is well blended and smooth.

Wrap dough in waxed paper and refrigerate at least 1 1/2 hours or up to 24 hours.

Preheat oven to 350°. Working with half of the dough at a time, and keeping the remaining dough refrigerated, shape dough into 1-inch balls and place 1 1/2 inches apart on greased baking sheets.

Lightly grease the bottom of a flat-bottomed drinking glass and dip into granulated sugar.

Flatten each ball to about 1/4-inch thick, dipping glass frequently to keep from sticking.

Bake 10 to 12 minutes, just until tinged brown at the edges.

Place on wire racks to cool.

Store airtight up to 2 weeks.

Makes about 40 cookies.