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     Title: Dipped Gingersnaps
Categories: Cookies, Snacks, Chocolate
     Yield: 78 servings

     2 c  Sugar
 1 1/2 c  Canola oil
     2 lg Eggs
   1/2 c  Molasses
     4 c  A-P flour
     4 ts Baking soda
     3 ts Ground ginger
     2 ts Ground cinnamon
     1 ts Salt
          Additional sugar
    24 oz White baking chips (2 bags)
   1/4 c  Shortening

 Set oven @ 350°F/175°C.

 In a large bowl, combine sugar and oil. Beat in eggs.
 Stir in molasses. Combine the flour, baking soda,
 ginger, cinnamon and salt; gradually add to creamed
 mixture and mix well.

 Shape into 1" balls and roll in sugar. Place 2" apart
 on ungreased baking sheets. Bake until cookies spring
 back when touched lightly, 10-12 minutes. Remove to wire
 racks to cool completely.

 In a microwave, melt chips and shortening; stir until
 smooth. Dip cookies halfway into the melted chips or
 drizzle with mixture; allow excess to drip off. Place on
 waxed paper; let stand until set.

 Recipe by Laura Kimball, West Jordan, Utah

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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