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Dipped Gingersnaps

Submitted by: kellyb on November 28, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Dipped Gingersnaps

Delicious cookies that make the house smell wonderful when baking.

Difficulty: Easy

Servings: 14 1/2 dozen

Prep Time: 10 minutes   Cook Time: 10 -15 minutes  

Ingredients

2 cup sugar


1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cup flour

4 teaspoon baking soda

1 Tablespoon ground ginger

1 teaspoon salt

2 teaspoons cinnamon

additional sugar

2 packages (10-12 oz) vanilla or white baking chips

1/4 cup shortening

Directions

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well 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 -15 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 cookies halfway, shake off excess. Place on waxed paper.

Categories: Cookies & Bars, Holiday

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