2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2 cups granulated sugar
1 1/2 cups (3 sticks) butter, softened
2 large eggs
1/2 cup unsulphured molasses
2 cups white chocolate chips
1 1/2 cups chopped toasted pecans or walnuts
additional granulated sugar for rolling
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In the bowl of a mixer, cream together the butter and 2 cups sugar. Add the eggs one at a time, beating after each addition. Add the molasses and mix well. Gradually beat in the dry ingredients, just until combined. Stir in the white chips and nuts.
Divide dough in half. Wrap each half in plastic wrap and refrigerate for 2 hours, or up to 2 days.
When ready to bake, preheat oven to 375'F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls (I used my #40 disher). Roll in additional granulated sugar. Place on prepared baking sheets.
Bake for 9 to 11 minutes or until golden brown. Let cool slightly on baking sheets, then move to wire racks to cool completely.
Yield: 6 dozen