I get a great deal of satisfaction making and giving time-tested treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special.

Ingredients: (Yield 14½ dozen)

• 2 cups sugar
• 1½ cups canola oil
• 2 eggs
• ½ 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 baking chips
• ¼ cup shortening

Method:

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 ¾-inch 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 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.