Monday, December 14, 2009

Monday Mixing: Dipped Gingersnaps!

From:  Taste of Home Cookbook

Dipped Gingersnaps (Yield: 14 ½ dozen)
  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 2 eggs
  • ½ cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Additional sugar
  • 2 packages (10-12 oz. each) vanilla or white chips
  • ¼ cup shortening 
1. In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

    2. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookies springs back when lightly touched. Remove to wire racks to cool.

    3. In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set.

    Nutritional Analysis: 2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

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