Happy Monday everyone!  I have another favorite ginger recipe for you...

Vanilla Dipped Gingersnaps


These technically are not gingersnaps, as there is no snap in these babies---they are cakey and soft, which is a beautiful thing.

My mom has made these cookies three years in a row for my Christmas cookie exchange.  She's thought of bringing another cookie, but some of the other participants threaten her very life if she doesn't bring these cookies.  Yes, I hang with a very rough crowd.

I've seen this recipe all over the place, but I believe I first saw it in a Gooseberry Patch recipe book.  Make some today!  You'll be so glad you did.

Vanilla Dipped Gingersnaps
Source:  Gooseberry Patch
(makes about 7 dozen cookies)
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Ingredients:

In a large bowl, combine sugar and oil. Beat in eggs, one at a time. 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 12-15 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.



This post is linked to:  Sweet Indulgences Sunday