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Dipped Gingersnaps




Source of Recipe


web


List of Ingredients




2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp baking soda
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 pkgs (10-12 oz each) vanilla or white chips
1/4 cup shortening

Recipe



In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10 to 12 minutes, or until cookie springs back when touched lightly. Remove to wire racks to cool.

In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set.

Makes about 4 1/2 dozen.