-
1
Heat oven to 350F.
-
2
Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl.
-
3
Beat at medium speed, scraping bowl often, until well mixed.
-
4
Add eggs; continue beating until well mixed.
-
5
Add molasses; continue beating until well mixed.
-
6
Add flour and baking powder; beat at low speed until well mixed.
-
7
Stir in mini chocolate chips, if desired.
-
8
Divide dough in half.
-
9
Shape each half into 12-inch log on lightly floured surface.
-
10
Place logs 3 inches apart onto lightly greased large cookie sheet.
-
11
Flatten logs slightly.
-
12
Bake 22-25 minutes or until tops are cracked and logs are golden brown.
-
13
Remove from oven; cool 15 minutes on cookie sheet.
-
14
Reduce oven temperature to 325F.
-
15
Carefully place logs onto cutting surface.
-
16
Cut into 1/2-inch diagonal slices with serrated knife.
-
17
Place, cut-side down, onto ungreased cookie sheets.
-
18
Return to oven.
-
19
Bake 9 minutes; turn slices.
-
20
Continue baking 5-7 minutes or until cookies are dry and crisp.
-
21
Cool completely.
-
22
Place candy coating into small bowl.
-
23
Microwave 1 minute; stir.
-
24
Continue microwaving, stirring every 15 seconds, until melted and smooth.
-
25
Stir in 1/4 teaspoon cinnamon.
-
26
Place cookies onto waxed paper; drizzle with melted candy coating.
-
27
Let set at room temperature until coating is firm.
