Dipped Gingersnaps

Gingersnaps

• 2 cups sugar

• 4 cups flour

• 1 tbsp. ginger

• 1 tsp. salt

• 4 tsp. baking soda

• 2 tsp. cinnamon

• 2 eggs

• 1 1/2 cup vegetable oil

• 1/2 cup molasses

Dip

• 2 pkgs. white chocolate chips

• 1/4 cup shortening

• Mix all dry ingredients them add each wet ingredient

• Shape into ping pong sixed balls and roll in sugar

• Bake at 350 degrees for approx. 15 minutes

• Cool

• Microwave chocolate chips and shortening until melted (try 30 seconds for a couple times, stirring in between.)

• Dip cookie halfway

• Place on wax paper to set

• NOTE: Makes approx. 3-4 dozen