2cupsmelted chocolate white chocolate, milk chocolate, or dark chocolate
Sprinkles and chopped nuts to garnishoptional
Instructions
Begin by adding the vegetable shortening and brown sugar to the bowl of a stand mixer. Beat together for 3-4 minutes until smooth.
Add the molasses, buttermilk, and eggs. Beat again for 3-4 minutes until blended. Set aside.
In a separate bowl, whisk together the flour, ginger, baking soda, and salt. Then, mix this into the shortening mixture. Mix until just incorporated. Refrigerate for 6-8 hours or overnight.
Preheat your oven to 400 degrees F. On a lightly floured surface, roll out the dough so that it's 1/4-inch thick. Cut out shapes with a cookie cutter. (I used a squirrel and an acorn.) Arrange the cookies on a non-greased baking sheet. Bake for 10-12 minutes or until the edges barely start to brown. Let cool.
Use a spoon or spatula to drizzle chocolate on a portion of the cookie. (I did the tail of the squirrel and the nut or top of the acorn.) Before the chocolate hardens, garnish it with sprinkles or chopped nuts. Place the cookies on wax paper and allow the chocolate to set.
Pack and seal the cookies in an airtight container.