White Chocolate Dipped Gingersnaps

Ingredients

• 2 cups sugar

• 1½ cups vegetable oil

• 2 eggs

• ½ cup molasses (decrease slightly if you like a milder cookie)

• 4 cups flour

• 4 tsp. baking soda

• 1 Tbs. ginger

• 2 tsp. cinnamon

• 1 tsp. salt

White Chocolate Drizzle

• 24 oz. (2 packages) of vanilla chips

• ¼ cup shortening

Preparation

Combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition.  Stir in molasses.  Add dry ingredients to creamed mixture and mix well.  Shape into ¾ inch balls and roll in sugar.  Bake on an ungreased cookie sheet at 350 degrees for 10 to 12 minutes.  Cool.

White Chocolate Drizzle

Melt chips with shortening over low heat or in microwave.  Dip cookies halfway.  Shake off excess and place on wax paper to harden.  You can also drizzle the chocolate on if you prefer a slightly less rich cookie.  These cookies are also very good plain.