Monday, November 26, 2007

Dipped Ginger Snaps

1 ¼ c. butter, softened
2 c. sugar
2 eggs
½ c. molasses
4 c. flour
4 t. baking soda
1 ½ t. ground ginger
2 t. cinnamon
1 t. ground cloves
1 t. salt
2 pkgs vanilla baking chips
¼ c. shortening
Additional sugar

Combine sugar and butter. Cream well.
Add eggs one at a time. Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into 1 in. balls and roll in sugar.
Bake at 350 for 7-9 minutes. Let cool 1 minute on pan.
Remove to wire rack to finish cooling.
Melt chips and shortening in small saucepan over low heat.
Dip the cookies halfway; shake off excess.
Place on waxed paper to harden
Yield 8 doz.

These are FABULOUS! One of my absolute favorite cookies. Don't overcook or undercook to ensure them the best-ever.