Ginger Shortbread Cookies

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Line bottom and sides of 13 x 9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
3. 3
   In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
4. 4
   On low speed, beat in flour, ground ginger and nutmeg until crumbly.
5. 5
   Stir in crystallized ginger.
6. 6
   Press dough firmly in pan.
7. 7
   Prick surface generously with fork.
8. 8
   Bake 18-22 minutes or until light golden brown and set.
9. 9
   Cool 10 minutes.
10. 10
    Remove from pan by lifting foil.
11. 11
    To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion).
12. 12
    Cut each square diagonally in half to make triangles.
13. 13
    Cool completely, about 1 hour.
14. 14
    In small mircowaveable bowl, microwave chocolate uncovered on High 1 minute.
15. 15
    Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted.
16. 16
    Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate.
17. 17
    Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.
18. 18
    TIP: To quickly set the chocolate, place the dipped cookies in the refrigerator for a few minutes.