White-Chocolate-Dipped Gingersnaps

Makes about 6 dozen

2 cups sugar, plus sugar for rolling
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
two 12-ounce packages vanilla baking chips
1/4 cup shortening

Combine 2 cups sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. In another bowl, combine dry ingredients and add to molasses mixture and mix well.
Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes or until cookie springs back when touched lightly. Remove to wire rack to cool. Melt chips and shortening over low heat or double boiler (don't boil water in double boiler). Dip the cookies halfway; shake off excess. Place on waxed baking sheets to harden.

(E-mail Recipe)