Dark Chocolate Ginger Cookies with Candied Oranges

In a large bowl cream together the butter and sugar. Add egg and molasses and beat until well-mixed.

In a separate bowl, whisk together cocoa, flour, salt, baking powder, and ground ginger. Add this into the butter mixture in 3 parts, beating well after each addition. Stir in the candied ginger.

Place dough on a large piece of plastic wrap. Roll into a log about 2.5-3 inches in diameter. Wrap tightly in plastic wrap and place in freezer for 30 minutes or until firm. FYI, this is not going to look appetizing at all at this point. Don’t be deterred! It will get better!

Preheat oven to 375 F.

Slice the chilled dough into 1/4 inch slices, place slices on parchment-lined baking sheets and bake for 7 minutes. Remove pans from the oven and allow cookies to cool completely on piece of parchment paper.

To make candied clementines, place water and sugar in a medium saucepan over medium heat. Stir gently, and allow to come to a simmer. When the sugar is completely dissolved, carefully add clementine slices. Cover and simmer gently for 10 minutes, stirring once or twice. Turn off heat, and allow the orange slices to cool for 15 minutes in the syrup. Then transfer the slices to a cooling rack set atop a baking sheet. Allow to cool completely.

Melt chocolate chips with shortening in the top of a double boiler, or in a bowl set over a pot of simmering water. When chocolate is melted remove from heat.

Dip cooled cookies completely in the chocolate with a fork. Allow as much chocolate as possible to drip off, tapping fork gently on the bowl to remove excess chocolate and smooth top. Place on the sheet of parchment paper, then top with a clementine slice. Allow to cool several hours or overnight until chocolate is completely set.

Makes approximately 4 dozen cookies

Loosely inspired by a recipe in Better Homes & Gardens.