Making Monday: Dipped Gingersnaps

     With the holiday season upon us, I'd like to share a recipe on Mondays leading up to Christmas. This week, I'm sharing my family's favorite gingersnap recipe. This recipe is from Taste of Home magazine and is called Dipped Gingersnaps. (Find the recipe here.) The recipe says it makes about 14 dozen, but we usually only get 7-8 dozen.
    Enjoy!

2 cups sugar
1-1/2 cups canola oil
2 large eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar (for rolling the cookies in)
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening.

Directions
     In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
     Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set.

(Yield: about 14-1/2 dozen. )