Christmas Cookies

Dipped Gingersnaps

Ingredients

2 cups sugar

1-1/2 cups canola oil

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

Additional sugar

2 packages (10 to 12 ounces each) white baking chips

1/4 cup shortening

Directions

In a large 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-in. balls and roll in sugar. Place 2 in. 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.

In a microwave, melt chips and shortening; stir until smooth. Dip

cookies halfway into the melted chips; allow excess to drip off.

Place on waxed paper; let stand until set. Yield: about 14-1/2

dozen.

We are having a blizzard so I tried a new recipe.  I did not read the recipe before I dipped mine and did not add the shortening but they still tasted good.