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.
