* 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) white chocolate 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
