Dipped Gingersnaps                        Jan Peterson

2 cups sugar                        1 ½ cups vegetable oil

2 eggs                        ½ cup molasses

4 cups flour                        4 tsp. baking soda

1 Tbsp. ground ginger                        2 tsp. cinnamon

1 tsp salt.

Additional sugar

24 oz. vanilla baking chips                        1/4 cup shortening

 

Combine sugar and oil, mix well.  Add eggs, one at a time, beating well after each.   Stir in molasses.  Combine dry ingredients; gradually add to creamed mixture and mix well.  Shape into 3/4" balls and roll in sugar.  Place 2 " apart on ungreased baking sheets.  Bake at 350 for 10-12 min. or until cookie springs back when touched lightly.  Cool.  Melt chips with shortening over low heat.  Dip the cookies halfway; shake off excess.  Place on waxed paper to harden.