Linda Dougherty's Dipped Gingersnaps
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- 2 C sugar
- 1.5 C veg oil
- 2 eggs
- 1/2 cup molasses
- 4 C flour
- 4 t baking soda
- 1 T ground ginger
- 2 t ground cinnamon
- 1 t salt
- additional sugar
- 2 packages 12 oz each vanilla baking chips
- 1/4 C shortening
- In a mixing bowl combine 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. Roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 10-12 min 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. Makes about 12 dozen!
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Linda Dougherty's Dipped Gingersnaps Recipe at a Glance
- COURSE: Cookies