Wednesday, December 20, 2006

Dipped Gingersnaps

These cookies make the whole house smell SO good when they’re baking and they make a nice sized batch too!

Dipped Gingersnaps

2 C. sugar

1 1/2 C. vegetable oil

2 eggs

1/2 C. molasses

4 C. flour

4 tsp. baking soda

1 T. ground ginger

2 tsp. ground cinnamon

1 tsp. salt

Additional sugar

2 pkg. vanilla chips

1/4 C. Crisco (I use butter flavor Crisco)

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place 2 in. apart on baking sheets (I line my baking sheets with parchment paper). Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening using a double boiler (using a saucepan doesn’t have as good of results, it can scorch). Dip the cookies halfway. Place on waxed paper to harden.

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