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OxfordPress.com

Dipped Gingersnaps

Makes 14 dozen
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 12-ounce packages “white chocolate" (white bark coating)

Preheat oven to 350 degrees. In a mixing bowl combine the 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 the creamed mixture and mix well. Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets (or parchment-paper-lined cookie sheets). Bake for 10 to 12 minutes, until the cookie springs back when touched lightly. Remove to wire racks to cool. Working in batches so the dip doesn’t harden, melt the white chocolate bark in batches in the microwave or in a saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Continue with remaining cookies. To store: layer, separated with waxed paper, in sealable plastic containers.