Hi Jennifer,

Thought you might like this recipe. These cookies get rave reviews everytime I make them. The recipe makes a pretty big batch, so you can freeze half of them if you want to. Or, you can do what I do, and make them ahead of time, then freeze them. Just remember to pull them out of the freezer about a few hours before you want to serve them. Enjoy!
Sarah

Dipped Gingersnaps
Makes 8 dozen cookies

4 cups all-purpose flour
4 tsp. baking soda
3 tsp. cinnamon
1 Tbsp. ground ginger
1 1/2 cups oil
2 cups sugar
2 eggs
1/2 cup molasses
Additional sugar for rolling

Preheat oven to 350. In medium sized bowl, mix together dry ingredients, and set aside. In large mixing bowl, combine oil and sugar, mix well. Beat in one egg at a time, mixing well after each addition. Beat in molasses. Gradually add dry ingredients to molasses mixture, beating well. With floured hands, roll dough into 1 in. balls, then roll in additional sugar. Place on ungreased cookie sheet, and back for 10 minutes. DO NOT OVERBAKE! When cookies are done, remove to cooling rack, until completely cool. For dipping: melt vanilla chips and shortening in a double boiler until, stirring occasionally. Dip each gingersnap half way into melted vanilla chips, shaking off excess. Lay on waxed paper unitl hardened, about 1-3 hours, depending on the temp. in your house. If you are in a hurry, you can line your cookie sheets with waxed paper, lay the cookies on them, then stick the sheets in the fridge until hard.