Dipped Gingersnaps

2 c Sugar
1 1/2 c Oil
2 x Eggs
1/2 c Molasses
4 c Flour
4 ts Baking soda
1 tb Ginger, ground
2 ts Cinnamon
1 ts ;salt
Sugar; additional
2 pk Baking chips, vanilla; 12 oz. ea.
1/4 c Shortening

In a mixing bowl, combine sugar and oil, mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4" balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway, shake off excess. Place on waxed paper-lined baking sheets to harden.

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