Dipped Gingersnaps

• 2 cups sugar
• 1 12 cups vegetable oil
• 2 eggs
• 12 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup additional sugar
• 2 (12 ounce) packages vanilla baking chips
• 14 cup shortening

1. In a mixing bowl, combine sugar and oil; mix well.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in molasses.
4. Combine dry ingredients; gradually add to creamed mixture and mix well.
5. Shape into 3/4-in.
6. balls and roll in sugar.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake at 350 for 10-12 minutes or until cookies spring back when touched lightly.
9. Remove to wire racks to cool.
10. Melt chips with shortening in a small saucepan over low heat.
11. Dip the cookies half way; shake off excess.
12. Place on waxed paper- lined baking sheets to hard.

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

Taken from www.food.com/recipe/dipped-gingersnaps-193438 (may not work)