Ginger-Molasses Biscotti

• 1 (16.5-oz.) package refrigerated chocolate chip cookie dough
• 1/3 cup chopped crystallized ginger
• 2 tablespoons molasses
• 1 1/2 teaspoons bourbon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons turbinado sugar*

1. Tear cookie dough into pieces in a large bowl. Stir in next 5 ingredients until well combined.
2. Press onto bottom of a lightly greased 1-qt. baking dish. Sprinkle evenly with turbinado sugar.
3. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in baking dish on a wire rack 20 minutes. Remove from baking dish to wire rack, and cool 10 more minutes. Reduce oven temperature to 300u0b0.
4. Cut cookie into 14 (3/4-inch-wide) strips with a serrated knife using a gentle sawing motion. Place strips on a baking sheet.
5. Bake at 300u0b0 for 18 minutes on each side. Remove to wire racks, and let cool 15 minutes or until completely cool.
6. *2 tsp. granulated sugar may be substituted.
7. Note: For testing purposes only, we used Pillsbury Create 'n Bake Chocolate Chip refrigerated cookie dough.

chocolate chip cookie, ginger, molasses, bourbon, ground cinnamon, ground nutmeg, turbinado sugar

Taken from www.myrecipes.com/recipe/ginger-molasses-biscotti (may not work)