Ingredients
7 tablespoons butter, softened1 cup sugar3 large eggs, room temperature1/3 cup molasses2 teaspoons vanilla extract2-1/2 cups all-purpose flour1 cup whole wheat flour5 teaspoons ground ginger2 teaspoons ground cinnamon1-1/2 teaspoons ground cloves1/2 teaspoon coarsely ground pepper1/4 teaspoon ground nutmeg1 tablespoon baking powder1/2 teaspoon salt1/2 cup finely chopped crystallized ginger1-1/4 cups white baking chips1-1/2 teaspoons shorteningRed Hots
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger.
Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake until firm to the touch, 20-25 minutes.
Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.
