Amish Holiday Cookies

These are some very fine cookies that I enjoyed several years ago in Lancaster Pennsylvania. I so enjoyed them that I had to beg for the recipe. It took a couple of trips but finally I got it and now I want to share it with ya’ll.
Amish Advent Cookies:

Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating.

1 teacup molasses about 1 cup minus 2 tablespoons
7 ounces light brown sugar about 1/2 cup loosely packed
9 tablespoons cocoa powder
10 ounces softened butter or margarine
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour, sifted twice

Preheat oven to 400 degrees F.

Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (You may not have to use all the flour.) The dough should be quite soft. You may find it easier to knead it with your hands.

Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake for about 8 minutes. Remove from the oven while they are still soft; cool on a rack. Pack into crocks or jars. Make sure to seal the container well. Don’t forget to store for 4 to 6 weeks before eating