A gingerbread based biscuit that includes cinnamon, cloves and nutmeg is combined with white chocolate chips to make this amazing moorish biscuit.
OMG! These are delicious! Heavily spiced, and they get better with age. Don't roll in sugar. I did half rolled in sugar and half not, and everyone liked the unrolled ones better. The sugar masks the gingerbread taste, and they are plenty sweet without it. A keeper, especially for fall and the winter holidays. YUM! - 29 Oct 2010 (Review from Allrecipes USA and Canada)
Tried these out even though it sounds like a Christmas cookie. Brought them to work and two batches were devoured. I would suggest to nix the last step of rolling dough in more sugar, as this cookie is sweet enough to kill a diabetic. Next time I make it, I will cut some sugar. They were pretty tasty. - 29 Jul 2010 (Review from Allrecipes USA and Canada)
These are super delicious and chewy. The first time I made them (as written) they fell apart because there were so many chocolate chips, so I halved the amount in the second batch and they stayed together much better. These are a little hard to get off the cookie sheet without mutilating them, so I used parchment paper and just slid the entire sheet off of the cookie sheet until they cooled and they turned out great. - 16 Jan 2011 (Review from Allrecipes USA and Canada)