Grandma D's dipped ginger snaps

Grandma Doris has always been known for her cooking and baking.  She would always have the Christmas goodies ready to go.  I remember delivering many a "tray" to family and friends.  One of the cookies she became famous for was the "ginger snap" dipped in white almond bark.  This year she decided not to do much baking so Lindsey called her to get the recipe...

2 cups sugar                   1 1/2 cups veg. oil

2 eggs                             1/2 cup molasses

4 cups flour                    4 teas. baking soda

1 Tbs. ground ginger      2 teas. ground cinnamon

1 teas. salt                       Sugar in small bowl

In mixing bowl, combine sugar and oil; mix well. áAdd eggs, one at a time,beating after each. áStir in molasses. áCombine dry ingredients, gradually add to creamed mixture and mix well. áShape into 3/4" balls and roll in sugar. áPlace 2" apart on ungreased baking sheet(it works good to use parchment paper but not necessary) áBake 350 degrees for 10-12 min. or until cookies spring back when touched lightly. áRemove to wire racks to cool. áMelt l package of almond bark and dip 1/2 cookie in it. áShake off excess bark and place on wax paper to set. áI don't use quiet as much ginger and cinnamon as it calls for.

 

So, Lindsey and Cassie got to baking cookies and they sure were fine!!