DIPPED GINGERSNAPS
These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.
Provided by Jadelabyrinth
Categories Dessert
Time 1h10m
Yield 14 dozen, 168 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
- In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
- Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
- Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
- Cool completely on wire racks.
- Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
- Place on waxed paper to harden.
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