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Dipped Gingersnaps




Source of Recipe


Laurel


List of Ingredients




2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 pkgs. (12 oz. each) vanilla baking chips
1/4 cup shortening

Recipe



In a mixing bowl, combine the sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 in balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt vanilla chips with shortening in a saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.