12 Weeks of Christmas Cookies - Gingerbread Nuts & Chocolate Cookies

We are already at 11 of 12 Weeks of Christmas Cookies! Can you believe it?
I’m not having much time to bake, so I brought today a recipe that I usually make at my cookie business.
The combination of the spicy gingerbread cookie with chocolate and nuts has the flavor of Christmas!
Gingerbread cookies:

2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
Loosen dough from paper. Cut out 8cm circle shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
• Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

Topping:
400g compound chocolate
200g walnuts
300g almonds
100g dry apricots

Melt the chocolate.
Set aside the nuts. Cut the apricots in small little pieces.
Dip the cookie in melted chocolate and, quickly, assemble the nuts like in the picture.
Let it dry.
Serve at Christmas or give like Holidays gifts.