Dipped Ginger snaps

Dipped Gingersnaps Michelle Breck

2 cups sugar 1 Tablespoon ground ginger
1 ½ cups vegetable oil 2 teaspoons cinnamon
2 eggs 1 teaspoon salt
½ cup molasses Additional sugar
4 cups flour 2 (12oz) pkg. vanilla baking chips
4 teaspoons baking soda ¼ cup shortening

In a mixing bowl, combine sugar and oil; mixing 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 ¾ inch balls and roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Make about 4 ½ dozen.