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| RECIPE FOR VANILLA DIPPED GINGERSNAPS |
| Title: | Vanilla Dipped Gingersnaps | | Category: | Shaped Cookies | | Rating: |  | Instructions:
Vanilla Dipped Gingersnaps2 cups granulated 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 baking chips
1/4 cup shortening Preheat oven to 350 degrees F. In a mixing bowl, combine sugar and vegetable 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 vanilla chips with shortening in small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on wax 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
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