DIPPED GINGERSNAPS Bonnie Norman

2 cups sugar

1 ½ cups shortening

2 eggs

½ cup molasses

4 cups flour

2 teaspoons baking powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

Additional sugar for rolling

2 packages vanilla baking chips (12 oz ea.)

¼ cup shortening

Combine sugar and shortening, mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients (flour through salt); gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt vanilla chips with shortening in a double boiler over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.

Note: I use both packages of chips, Cindy used only 1.