Friday, December 24, 2010

Dipped Gingersnaps!

These are the BEST cookies, I promise! :) These are from Taste Of Home:

Dipped Gingersnaps  

87 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Additional sugar
  • 2 packages (10 to 12 ounces each) HERSHEY®’S Premier White Chips 
  • 1/4 Cup Shortening                                             
    Directions
    • In a large 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.
    • Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking
    • sheets. Bake at 350° for 10-12 minutes or until cookie springs back when
    • touched lightly. Remove to wire racks to cool.
    • In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway
    • into the melted chips; allow excess to drip off. Place on waxed paper; let stand
    • until set. Yield: about 14-1/2 dozen.

    Nutrition Facts: 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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