Tuesday, January 25, 2011

Dipped into Awesomeness

Once upon a time in a land far away – there was a family that brought my family a plate of Dipped Gingersnap cookies each year at Christmas. We fought over those cookies. Mmmm SO good. “What are they dipped in? Awesomeness?” So good.
It was a secret recipe – sure isn’t now! Ha!
This recipe makes a LOT of cookies –but I promise you will savor each and every one. The dough is hands down the worst tasting cookie dough that I have ever encountered. Thankfully they come out of the oven as perfect sugar coated soft cookies ready to be dipped in white chocolate.
I usually do not dip the entire cookie, just the top half, lay the cookie down into the melted white chocolate and pull out. You’ll get a rhythm – and if not? Drizzle or however works for you. However you do it- they’ll be great.

Dipped Gingersnaps
What you need!
2 cups sugar
1 ½ cup vegetable oil
2 eggs
½ cup molasses
4 cups flour
1 tbls ground ginger
2 tsp ground cinnamon
1 tsp salt
4 tsp baking soda
1 pkg. white almond bark
additional sugar

Make it!
Combine sugar and oil, mix well. Add eggs one at a time, beating well after each. Stir in molasses. Combine dry ingredients and add slowly to creamed mixture and mix well.

Roll into ¾” balls and roll in sugar. Place 2” apart on ungreased baking sheet. Bake at 350 for 10 - 12 minutes or until cookies springs back when touched. Removed to write rack and cool.

Melt bark and dip cookie ½ way. Shake off excess and place on waxed paper to dry.

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