Dipped Gingersnaps

2 cups sugar, plus more for rolling
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
2 (12 ounce) packages vanilla banking chips
1/4 cup shortening

Heat oven to 350 degrees F.

In a mixing bowl, combine 2 cups sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.

In a separate bowl, combine the flour, ginger, cinnamon and salt. Gradually add dry ingredients 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 10-12 minutes until cookie springs back when touched lightly. Remove to wire racks to cool.

Melt chips with shortening in small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheet to harden.

Makes 14 1/2 dozen.

Nutrition values per cookie: 62 calories, 3 g fat, 8 g carbohydrates, trace fiber, 1 g protein, 3 mg cholesterol, 23 mg sodium