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DIPPED GINGERSNAPS
Dipped Gingersnaps
My husband came home with this recipe and I realized that it came from a Taste of Home magazine.
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INGREDIENTS
- 2 c. sugar
- 1 1/2 c vegetable oil
- 2 eggs
- 1/2 c. molasses
- 4 c. flour
- 4 tsp. baking soda
- 1 T. ginger
- 2 tsp. cinnamon
- 1 tsp. salt
- Additional sugar
- 2 pkgs vanilla baking chips
- 1/4 c. shortening
DIRECTIONS
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paperlined baking sheets to harden. Yield about 14 1/2 dozen cookies
I used vanilla melting chocolate and didn't have to use the shortening.
RECIPE BACKSTORY
My husband came home with this recipe and I realized that it came from a Taste of Home magazine.
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