Dipped Gingersnaps

• 2 cups Granulated Sugar
• 1-1/2 cup Vegetable Oil
• 2 whole Large Eggs
• 1/2 cups Molasses
• 4 cups All-purpose Flour
• 1 teaspoon Ground Ginger
• 2 teaspoons Ground Cinnamon
• 4 teaspoons Baking Soda
• 1 teaspoon Salt
• Granulated Sugar, For Rolling The Dough In
• 2 packages Vanilla Chips (12 Ounce Packages)
• 1/4 cups Shortening

1. Preheat oven to 350F.
2. In a mixing bowl, combine sugar and oil; mix well. (I use a large wooden spoon instead of an electric mixer).
3. Add eggs, one at a time, beating well after each addition. Stir in molasses.
4. Combine dry ingredients (flour through salt on the above list) in a separate bowl; then, gradually add to creamed mixture and mix well.
5. Shape dough into 3/4" balls and roll in a small bowl of white granulated sugar. Place 2" apart on parchment paper lined baking sheets. Bake at 350 degrees (F) for 10-12 minutes or until cookie springs back when touched lightly.
6. Cool slightly on cookie sheets before removing to wire racks to cool completely.
7. Melt vanilla chips in a double boiler with the shortening. Dip the cookies halfway into the chocolate mixture; shake off excess. Place on waxed paper-lined baking sheets to harden.
8. Yields 4 dozen cookies.

sugar, vegetable oil, eggs, molasses, allpurpose, ground ginger, ground cinnamon, baking soda, salt, sugar, vanilla chips, ubc

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