| 3/4 | cup shortening |
| 1 | cup packed brown sugar |
| 1/4 | cup molasses |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon ground cloves |
| 1/4 | teaspoon salt |
| 1/2 | cup white baking chips |
| 1 | teaspoon shortening |
| 1. | 1. Heat oven to 375°F. Mix 3/4 cup shortening, the brown sugar, molasses, vanilla and egg in large bowl with spoon. Stir in remaining ingredients except white baking chips and 1 teaspoon shortening. Shape dough into 1 1/4-inch balls. Place 3 inches apart on ungreased cookie sheet. |
| 2. | Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| 3. | Heat white baking chips and 1 teaspoon shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Drizzle over cookies. |
| Heat oven to 350°F. Use 1 teaspoon baking soda. |
|
| For a crinkly look, dip the tops of the dough balls into granulated sugar and place sugar sides up on the cookie sheet. Sprinkle each ball with 2 or 3 drops of water before baking. |
|
| Either mild- or full-flavor molasses can be used in these cookies--you get to choose. |
Nutrition Information:
105 ( 45 ); 5 g ( 2 g); 5 mg; 80 mg; 14 g ( 0g); 1 g 0%; 0%; 2 %; 2 % 1/2 ; 1/2 ; 1