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1
Heat oven to 350°F. Reserve 1/4 cup of the swirl mixture from quick bread mix. Set aside.
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2
In large bowl, combine quick bread mix, remaining swirl mixture, ginger, pepper and cloves; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add egg; mix well.
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3
Shape mixture into 1 1/4-inch balls; lightly roll in reserved swirl mixture. Place 2 inches apart on ungreased cookie sheets.
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4
Bake at 350°F. for 12 to 14 minutes or until edges are set. Cool 1 minute; remove from cookie sheets.
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