Chocolate-Dipped Triple-Ginger Cookies

• 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

1. 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.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 375u0b0. 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
4. . Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
5. 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.

shortening, sugar, brown sugar, egg, molasses, ginger, gingerroot, allpurpose, baking powder, baking soda, ground ginger, salt, ground cinnamon, ground nutmeg, baking chips, white baking chocolate

Taken from www.tasteofhome.com/recipes/chocolate-dipped-triple-ginger-cookies/ (may not work)