Dipped Gingersnaps

• 2 cups Sugar, Plus Extra To Roll Cookies In
• 1-1/2 cup Vegetable Oil
• 2 whole Eggs
• 1/2 cups Molasses
• 4 cups Flour
• 1 Tablespoon Ground Ginger
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Salt
• 4 teaspoons Baking Soda
• 1 pound White Almond Bark

1. Combine sugar and oil, mix well. Add eggs one at a time, beating well after each. Stir in molasses. Combine dry ingredients and add slowly to the creamed mixture and mix well.
2. Roll into 3/4" balls and roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350u0b0F for 10 - 12 minutes or until cookies spring back when touched. Removed to a wire rack and cool.
3. Melt bark and dip cookie halfway. Shake off excess and place on waxed paper to dry.

sugar, vegetable oil, eggs, molasses, flour, ground ginger, ground cinnamon, salt, baking soda, white almond

Taken from tastykitchen.com/recipes/desserts/dipped-gingersnaps-3/ (may not work)