Ingredients
1-1/2 cups butter, softened1/2 cup sugar3/4 cup maple syrup4 cups all-purpose flour3 teaspoons ground ginger3 teaspoons ground cinnamon1 teaspoon ground allspice1/2 teaspoon ground cloves1-1/2 teaspoons salt1-1/2 teaspoons baking soda1-1/2 cups finely chopped macadamia nuts24 ounces dark chocolate candy coating, melted1/3 cup finely chopped crystallized ginger
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
Divide dough in half; shape each into a 12-in.-long roll. Wrap securely; refrigerate 2 hours or until firm.
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.
Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
