Dipped Gingersnaps
2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (12 ounces each) vanilla baking chips
1/4 cup 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-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to coot. 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. Yield: about 14-1/2 dozen.