My mother did a lot of home baking as long as I could remember. This white chocolate dipped ginger snaps recipe is one she provided me that I have made every year for the last 10 years or so.It is an easy recipe to make, and the cookies are really good, and a nice contrast of flavors.

Dipped Gingersnaps:

2 cups sugar
1 & 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt

2 pkgs (12 oz) vanilla baking chips
1/4 cup shortening

Combine sugar and oil in a mixing bowl. Add eggs, one at a time, beating well after each.
Stir in molasses. Combine dry ingredients, gradually add to creamed mixture and mix well. I have found after making them over the years, it is best to refrigerate completed dough for an hour or so after mixing.

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

Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway: shake off excess or use a knife. Place on waxed paper to harden. (they harden quickly) Yield: 10 dozen