Dipped Gingersnaps
from: Ashley's wedding {mom}
2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar {to dip cookies in}
2 pkg. (12 oz. each) vanilla baking chips
1/4 cup shortening
**melt together**
In a mixing bowl combine sugar and oil. Mix well. Add eggs one at a time beating well after each. Stir in molasses. Combine dry ingredients. Gradually add to creamed mixture and mix well. Shape into balls and roll in sugar. Bake at 350 for 10-12 minutes. Cool.
Dip cookies half way and place on waxed paper.
My mom is the best cook I know...
My mom loves to cook. It's what she does best. She loves searching for new recipes just to see what it tastes like {and to find the very best}. Growing up--mom was contantly baking cookies, canning food from our garden, baking bread and homemade salsa, and filling our home with sweet aromas {that I loved}. And now that I'm all grown up and out of the house, I still enjoy going home to see what she's made for us to eat! The purpose of this blog, is to record our family's favorite recipes...and to preserve them for our posterity. I want them to know that cooking is important to us. That it's getting lost in this busy-fast paced and convenient world. I want my family to build talents and abilities that only cooking can bring. So I hope this cookbook will help. Bon Appetit.