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