Shelly's Recipe

DIPPED GINGERSNAPS

Category: Cookies

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tablespoon ground ginger
2 tsp ground cinnamon
1 tsp salt
1/2 cup sugar
2 (12 oz) pkg white chocolate chips
1/4 cup shortening

In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well. Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inch apart on ungreased cookie sheets. Bake at 350 for 10-12 minutes, or until the cookie springs back when lightly touched. Cool completely on wire racks.

Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops. Place on waxed paper to harden.