I am a God-loving, husband-adoring, mybabyboys-hugging, mind-reeling, photo-taking, life-documenting, yummyfood-cooking, garden-planting, country-living girl. Writing about life, with boys, in the sticks...
this is life... with boys... in the country...

Tuesday, December 7, 2010

Recipe for Dipped Gingersnaps

I hope my post yesterday made you want to try out these cookies.  You won’t be sorry – and this recipe makes a ton so there are plenty to share or freeze or eat three a day like I do.



2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups flour (+ a little bit more)

4 tsp baking soda

1 Tbs.  ground ginger

2 tsp. cinnamon

1 tsp.  salt

additional sugar (for rolling)

1 1/2 packages (30oz total) Almond Bark, vanilla flavor

1/4 cup shortening



In mixing bowl, combine sugar and oil.  Add eggs, one at a time.  Stir in molasses.  Combine dry ingredients; gradually ad to the creamed mixture and mix well.  Shape to 3/4 inch balls and roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350 degrees for 10-15 minutes (mine takes 10 on the nose).  Remove to wire racks to cool.  Melt Almond Bark with shortening over low heat, mixing continually.  Dip cookies halfway (or more) into Almond Bark (careful not to get your fingers in… its HOT!).  Shake off excess (or not). Place on waxed paper.  Sprinkle with sprinkles before dip dries.  Then let dip cool/harden before removing from paper. 

NOTE:  The Almond Bark dip is also SO good on pretzels. 


Mom said...

Tell G&C that "Auntie Jan" insisted that I give her this recipe because they made making them look like so much fun! And I told her that the cookies were oh-so-good!

XOXO from Grammie

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