1/2 cup shortening
2/3 cup buttermilk
2 teaspoons vanilla extract
1 cup instant sugar
4 teaspoons grated fresh ginger root
1 cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together shortening, buttermilk, vanilla extract, and a little bit of ginger. Stir in the crushed chips. Drop chocolate chips by rounded teaspoonfuls onto the combined shortening mixture. Drop more ginger-cinnamon mixture chips , 1 teaspoon at a time, onto the top of the mixed chocolate layer. Spread out the chocolate layer evenly, then apply the remaining 1 tablespoon of ginger to the top of the chocolate layer. Finally, spread the remaining 1/2 a teaspoon of ginger on top of the chocolate layer.
Bake for 11 to 17 minutes in the preheated oven, until the nuts begin to soften and the bottoms begin to crack. Cut and serve immediately.