Ginger & Maple Macadamia Nut Cookies

Directions

• 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.
• Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
• Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
• Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.