Dipped Gingersnaps

Yield: 14 1/2 dozen

Ingredients

• 2 cups granulated sugar + 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 baking chips
• 1/4 cup shortening

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. In a separate bowl, combine the flour, ginger, cinnamon and salt. Gradually add dry ingredients to creamed mixture and mix well.
4. Shape into 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets.
5. Bake for 10 to 12 minutes until cookie springs back when touched lightly. Remove to wire racks to cool.
6. Melt chips with shortening in small saucepan over low heat. Dip the cookies halfway; shake off excess.
7. Place on a wax paper lined cookie sheet to harden.

Nutrition

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