- 1 cup Crisco (none other will do!)
- 1/4 cup soft butter
- 1/3 cup molasses
- 1-2/3 cups sugar
- 2 eggs
- 4 cups flour
- 3 tsps baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp ground cloves
- 1 tsp ground ginger
Melt shortening and butter and cool for 15 minutes.
Mix shortening mixture with molasses, sugar and eggs. Stir in all the remaining ingredients – this can be done on an electric mixture to ensure good blending.
Shape dough into 1″ balls and roll in more sugar. Place 2″ apart on a parchment lined baking sheet. Bake at 350 for 10-12 minutes. Cool.
Melt 18 oz of good quality white chocolate – do NOT use candy melts -yuck!
Dip half of the cookies in the melted chocolate and place on a wax paper lined baking sheet. Immediately sprinkle on a few pieces of crystallized ginger and then let the white chocolate set.
NOTE: These cookies freeze well for 2-3 months.