Snow-Capped Molasses Cookies

Snow-Capped Molasses Cookies (makes 24 large cookies)

--Preheat your oven to 375 degrees.

--In the bowl of your mixer, mix together the sugar, butter, molasses, egg, cinnamon and ginger.

--Scrape down the sides of the bowl. Add the flour and baking soda and mix to combine.

--Roll into balls or scoop with a cookie scoop and drop onto an ungreased cookie sheet. I use about

2 tablespoons of dough per cookie, which is pretty big. You can make your cookies any size you

like, just be sure that they are uniform in size.

--Bake for about 12 to 14 minutes ( 14 minutes for large cookies; adjust time accordingly for smaller

cookies). Cookies are done when the top is crackled and they are barely starting to brown around

the edges.

--To prepare the white chocolate to dip the cookies in:

Place 1 cup of white chocolate chips in a small bowl that is deep enough to dip the cookies in. Add the tablespoon of shortening.

Place in your microwave (uncovered) and heat on HIGH for one minute. Remove and stir until all the chips have melted.

--Dip one side of the cookie into the melted chocolate. Allow the excess to drip off.

--Place the cookies on a sheet of waxed paper. If desired, sprinkle sanding sugar or decorative

sprinkles onto the white chocolate before it sets. (It will take about 30 minutes for the white

chocolate to set.)