Categories: cookies

Ingredients

• 1 1/2 cups butter, softened
• 1/2 cup sugar
• 3/4 cup maple syrup
• 4 cups all-purpose flour
• 3 tsp. ground ginger
• 3 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 cups finely chopped macadamia nuts
• 24 oz. dark chocolate candy coating, melted
• 1/3 cup finely chopped crystallized ginger

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
2. Divide dough in half; shape each into a 12-inch long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.
3. Preheat oven to 350 degrees. Unwrap and cut dough crosswise into 1/4 inch slices. Place 1-inch apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool in pans 2 minutes. Remove to wire racks to cool completely.
4. Dip each cookie halfway in melted candy coating. Allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.

5. about 7 dozen

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