2 packages (24-oz total) white chocolate chips or white chocolate almond bark
1/4 cup shortening
Preheat oven to 350 degrees
Cream together butter, sugar, egg and molasses.
Stir together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir flour mixture into butter mixture. Form into walnut-sized balls and slightly flatten on baking sheet.
Bake 8-10 minutes.
In a microwave safe bowl, microwave white chocolate chips (or almond bark) and shortening, stirring frequently until chips are melted. Half dip each cookie in chocolate and set on wax paper to cool. Note: just dip cookie halfway. It might be tempting to dip cookies further, but doing half is the perfect ratio of white chocolate to cookie.