Shelly's Recipe

DIPPED GINGERSNAPS

Category: Cookies

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cups molasses
4 cups flour
4 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp Salt and pepper, to taste
Additional sugar
2 (12 oz) pkgs vanilla baking chips
1/4 cup shortening

In a bowl, combine sugar and oil. 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 inch 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 rack to cool.

Melt chocolate chips in shortening in a small saucepan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Yields 14 1/2 dozen