Holiday Ginger Snaps

1 cup Crisco (none other will do!)

1/4 cup soft butter

1/3 cup molasses

1-2/3 cups sugar

2 eggs

4 cups flour

3 tsps baking soda

2 tsp cinnamon

1 tsp salt

1 tsp ground cloves

1 tsp ground ginger

Melt shortening and butter and cool for 15 minutes.

Mix shortening mixture with molasses, sugar and eggs.  Stir in all the remaining ingredients – this can be done on an electric mixture to ensure good blending.

Shape dough into 1″ balls and roll in more sugar.  Place 2″ apart on a parchment lined baking sheet.  Bake at 350 for 10-12 minutes. Cool.

Melt 18 oz of good quality white chocolate – do NOT use candy melts -yuck!

Dip half of the cookies in the  melted chocolate and place on a wax paper lined baking sheet.  Immediately sprinkle on a few pieces of crystallized ginger and then let the white chocolate set.

NOTE:  These cookies freeze well for 2-3  months.

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