Dipped Gingersnaps

(Courtesy of Taste of Home)

Ingredients:
2 c. sugar
1 1/2 c. canola oil
2 large eggs
1/2 c. molasses
4 c. all-purpose flour
4 tsp. baking soda
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 pkgs. (10-12 oz. each) white baking chips
1/4 c. shortening

Directions:
In a large bowl, combine sugar and oil.  Beat in eggs.  Stir in molasses.  Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 3/4 inch balls and roll in sugar.  Place 2 inches apart on an ungreased baking sheet.  Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly.  Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth.  Dip cookies halfway into the melted chips; allow excess to drip off.  Place on waxed paper; let stand until set.