Dipped Gingersnaps (recipe is from my dear friend Sue Kment - her blog is
http://suesstampingstuff.blogspot.com/ and she has a lot of wonderful recipes and papercrafts on there - go and enjoy!
2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar for rolling the cookies in before baking
Frosting
I prefer to use 6 cubes of almond bark instead of the bags of chips and shortening-much faster!
or
Frosting from scratch:
2 packages (12 ounces each)vanilla baking chips
1/4 cup 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-in. balls and roll in sugar. (I use my #60 scoop on these) place 2 in. apart on ungreased baking sheets. Bake at 350 deg. for 10-12 minutes( I bake for 9 minutes makes the cookies softer) 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 (Again, I melt almond bark in my microwave for dipping for 1 minute then stir and the another 15 seconds seems to work best). Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: about 4 1/2 dozen
Maddie playing while Papa works on the new tile table top for the deck - she always likes to be close to Papa no matter what he is working on.
Maddie helping me make the Dipped Gingersnap Cookies
Rick and sons Max and Oscar
Rick and Max
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