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Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 2 teaspoons grated fresh ginger root
- 3 1/4 cups flour
- 1 - 7 oz can nut topping or 1 1/2 cups finely chopped nuts
- 1/2 cup semisweet chocolate pieces
- 1 teaspoon shortening
Details
Servings 56
Preparation
Step 1
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugars baking powder, cinnamon, and nutmeg; beat till combined. Beat in eggs and ginger root till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Set aside 2 tablespoons of the nuts. Stir remaining nuts into dough. Divide dough in half.
Shape each portion into a 12" roll. Place 5" apart on an un-greased cookie sheet. Flatten slightly to 2" width. Sprinkle reserved chopped nuts on top of loaves; press lightly into dough.
Bake in a 375 degree oven for 20-25 minutes or till lightly browned. Cool on a cookie sheet 1 hour or till completely cool.
Transfer to a cutting board. Cut each loaf into 1/2" slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325 degree oven for 0 minutes. Turn slices to the other side and bake 10-15 minutes more till dry and crisp. Remove and cool on wire rack.
Melt chocolate pieces and shortening in a small heavy saucepan over low heat, stirring often to prevent scorching. Dip bottom edge of each cookie into chocolate.
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