Dipped Gingersnaps

Preheat oven to 350F.

In a mixing bowl, combine sugar and oil; mix well. (I use a large wooden spoon instead of an electric mixer).

Add eggs, one at a time, beating well after each addition. Stir in molasses.

Combine dry ingredients (flour through salt on the above list) in a separate bowl; then, gradually add to creamed mixture and mix well.

Shape dough into 3/4″ balls and roll in a small bowl of white granulated sugar. Place 2″ apart on parchment paper lined baking sheets. Bake at 350 degrees (F) for 10-12 minutes or until cookie springs back when touched lightly.

Cool slightly on cookie sheets before removing to wire racks to cool completely.

Melt vanilla chips in a double boiler with the shortening. Dip the cookies halfway into the chocolate mixture; shake off excess. Place on waxed paper-lined baking sheets to harden.

Yields 4 dozen cookies.