Dipped Gingersnaps

2 C sugar
1-1/2 C vegetable oil
2 eggs
1/2 C molasses
4 C all purpose flour
4 t baking soda
1 T ground ginger
2 t ground cinnamon
1 t salt
Additional sugar
2 packages (10 to 12 ounces each) vanilla or white chips
1/4 C shortening

1. In a large mixing 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.

2. 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 lightly touched. Remove to wire racks to cook.

3. In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips, shake off excess. Place on waxed paper-lined baking sheets until set.

Yield: about 14 dozen (yes, fourteen)