Ginger & Maple Macadamia Nut Cookies

• 1-1/2 cups butter, softened
• 1/2 cup sugar
• 3/4 cup maple syrup
• 4 cups all-purpose flour
• 3 teaspoons ground ginger
• 3 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking soda
• 1-1/2 cups finely chopped macadamia nuts
• 24 ounces dark chocolate candy coating, melted
• 1/3 cup finely chopped crystallized ginger

1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
2. Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
3. Preheat oven to 350u0b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased
4. . Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined
6. ; sprinkle with crystallized ginger. Refrigerate until set.

butter, sugar, maple syrup, allpurpose, ground ginger, ground cinnamon, ground allspice, ground cloves, salt, baking soda, nuts, coating, ginger

Taken from www.tasteofhome.com/recipes/ginger-maple-macadamia-nut-cookies/ (may not work)