Orange Ginger Spice Cookies w/White Chocolate (courtesy of Our Best Bites)

3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
Zest of 3 large oranges
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
1/2 bag of white chocolate chips

*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg, zest, and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top. They'll puff up while they're baking, and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle.

Then melt the white chocolate in the microwave in 30 second intervals until melted and smooth. Take the cooled cookies and dip the edges in the chocolate; shake in the air a bit to let excess chocolate drip off. Lay the cookies on waxed paper or parchment until the chocolate is hardened.