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Prep Time: 0 Minutes Cook Time: 36 Minutes |
Ready In: 36 Minutes Servings: 36 |
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Dipped gingersnaps. 2008 cookie exchange. Recipe St. Pete Times Ingredients:
2 cups sugar |
1 1/2 cups vegetable oil |
2 eggs |
1/2 cup molasses |
4 cups flour |
4 teaspoons baking soda |
1 tablespoon ground ginger |
2 teaspoons ground cinnamon |
1 teaspoon salt |
additional sugar for rolling |
2 (12-ounce) packages vanilla baking chips or 24 ounces white chocolate almond bark |
1/4 cup shortening |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine sugar and oil; mix well.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in molasses.
5. Combine dry ingredients in separate bowl; gradually add to creamed mixture and mix well.
6. Shape into 3/4-inch balls and roll in sugar.
7. Place 2 inches apart on ungreased baking sheet and bake for 10 to 12 minutes.
8. Remove from cookie sheet to cool.
9. Melt chips or bark and shortening in microwavable bowl.
10. Dip cookies halfway and place on waxed paper to harden.
11. Makes 3 to 4 dozen.
12. Submitted by Janet Starr, St. Petersburg
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