1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
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