This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don’t have crystallized ginger on hand, use colored sprinkles.
—THOMAS FAGLON SOMERSET, NJ
PREP: 45 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 7 DOZEN
1 1/2 cups butter, softened
1/2 cup sugar
3/4 cup maple syrup
4 cups all-purpose flour
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 cups finely chopped macadamia nuts
24 ounces dark chocolate candy coating, melted
1/3 cup finely chopped crystallized ginger
1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk the flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
2. Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. Dip each cookie halfway into the melted candy coating; allow excess to drip off. Place the cookies on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.