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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 87 |
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I get a great deal of satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special. Laura Kimball, West Jordan, Utah Ingredients:
2 cups sugar |
1-1/2 cups canola oil |
2 eggs |
1/2 cup molasses |
4 cups king arthur unbleached all-purpose flour |
4 teaspoons baking soda |
3 teaspoons ground ginger |
2 teaspoons ground cinnamon |
1 teaspoon salt |
additional sugar |
2 packages (10 to 12 ounces each) white baking chips |
1/4 cup shortening |
Directions:
1. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 14-1/2 dozen.
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