2 3/4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1 cup white chocolate baking chips
2 teaspoons shortening
In large mixer bowl, beat sugar and butter until creamy, about 3 minutes. Add egg, ginger, cinnamon and cloves; beat until light and fluffy. Add Pioneer Biscuit & Baking Mix, beating on low speed to combine.
Chill dough for at least 1 hour. On surface dusted with Pioneer Biscuit & Baking Mix, roll out half of dough to 1/8-inch thickness. With cookie cutter, cut out football shapes (or other shapes as desired). Place 1 inch apart on cookie sheets coated with nonstick cooking spray.
Bake at 350°F for 10 to 12 minutes or until tops are no longer moist. Remove from cookie sheet to wire rack to cool. Repeat with remaining dough.
To decorate, place white chocolate chips and shortening in heavy-duty resealable plastic bag; microwave on 50 percent power for 3 to 4 minutes, massaging bag every minute, or until chips are melted.
Cut off tip of one corner of bag. Pipe melted white chocolate onto cookies to resemble seams on footballs.
Makes 4 to 5 dozen cookies, depending on size of cutter.