Chocolate-Dipped Triple-Ginger Cookies

Name: Chocolate-Dipped Triple-Ginger Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: about 3 dozen.
Ingredients: 1 cup shortening; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg; 1 cup molasses; 2 tablespoons finely chopped crystallized ginger; 2 teaspoons grated fresh gingerroot; 4-2/3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 2 teaspoons ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted; 4 ounces white baking chocolate, melted

My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.—Bethany Hammond, Vancouver, Washington

Ingredients

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup molasses
2 tablespoons finely chopped crystallized ginger
2 teaspoons grated fresh gingerroot
4-2/3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
4 ounces white baking chocolate, melted

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

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