White Chocolate Ginger Snaps
Ingredients
1 cup sugar
1 cup shortening
1 cup molasses
2 eggs
4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 cup sugar for rolling
1 cup shortening
1 cup molasses
2 eggs
4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 cup sugar for rolling
OR:
two 12-ounce packages vanilla baking chips & 1/4 cup shortening
Directions
Preheat oven to 350° Cream together the sugar and shortening. Add molasses and unbeaten eggs, mix well. Add dry ingredients to the wet ingredients and mix well, dough will be stiff. Refrigerate dough for at least one hour, or put in freezer for about 15 minutes. Roll the chilled dough into 2 inch balls and coat in the 1/2 cup of sugar. Place on greased cookie sheet and bake for 10-12 minutes in preheated oven. The cookies will be soft to the touch when done, and the tops will be slightly cracked & slightly golden around the edges.Remove from oven and let cool on wire rack.
After baking and cooling cookies, Melt chips and shortening over low heat or double boiler (don’t boil water in double boiler). Dip the cookies halfway; shake off excess. Place on waxed baking sheets to harden.