Sunday, September 4, 2011

Dipped Gingersnaps

These are the gingersnap cookies I brought to Heather and Anthony's wedding reception, except I didn't dip them.  I made them again today and was reminded how delicious they are.  This time, I even had some vanilla baking chips, and they are delicious dipped!

Dipped Gingersnaps
(From 1998 Taste of Home Annual Recipes)
2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp. baking soda
1 T. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 packages (12 oz. each) vanilla baking chips
1/4 cup shortening

In a mixing bowl, combine the 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" balls and roll in sugar.  Place 2" apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly.  Remove to wire racks to cool.  Melt vanilla chips with shortening in a saucepan over low heat.  Dip the cookies halfway; shake off excess.  Place on waxed paper-lined baking sheets to harden.  Yield:  about 14 1/2 dozen cookies

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