White Chip Ginger Cookies

Oh, Honey Me! Were these ever wonderful. Someone baked these in a novel I recently finished reading, and I just needed to give this a try.   (I think it was a Sarah Addison Allen book.) I looked up a recipe for Ginger cookies in my Pink and White checkered cookbook and Flambo! Here we have something I will make again.
The original recipe calls for making really BIG cookies. I made them smaller, so it makes a BIG batch of cookies. Get your Flambo on and make what suits you.
 
White Chip Ginger Cookies
4 1/2 cups all purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cup sugar
1/2 cup molasses
1 bag white chips
1/2 cup sugar In a large mixing bowl beat shortening for about 30 seconds.  Add sugar and beat until combined. Add eggs and molasses. Mix well, scraping the sides of the bowl with your favorite pink spatula.

Add flour, ginger, baking soda, cinnamon,cloves and salt, mixing until well combined. 

Add white chips and mix until evenly distributed throughout the cookie dough.
Roll into 1 inch-ish balls, roll in the remaining sugar and place 1 1/2 inches apart on ungreased cookie sheet. **
Bake at 350 degrees for 8-9 minutes or until bottoms are lightly browned and tops are puffed.  Cool on cookie sheet for 2 minutes then transfer to cooling racks.
** For BIG cookies, roll into 2-inch balls using a 1/4 cup measure.  Roll balls in the sugar.  Place 2 1/2 inches apart on ungreased cookie sheet.  Bake at 350 degrees for 11-13 minutes or until bottoms are lightly browned and tops are puffed.  cool on cookie sheet for 2 minutes then transfer to wire racks to cool.