Snow Capped Gingersnaps

Ingredients:

• 1 cup brown sugar, packed
• 3/4 cup butter flavored shortening (Crisco®)
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• Granulated Sugar
• 1 (6-oz) package white (vanilla) baking chips
• 1 Tbsp. regular shortening
• Crystallized ginger, chopped

Instructions:

1. In a large mixing bowl combine sugar, butter-flavored shortening, molasses, and egg; beat until well combined.

2. In another bowl sift or whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt. Slowly add to wet ingredients. Cover and refrigerate at least 1 hour.

3. Preheat oven to 375°F. Shape dough by rounded teaspoonfuls into balls, and roll in granulated sugar. Place on cookie sheet, about 3-inches apart. Bake 9-10 minutes, or just until set. Remove to wire rack to cool completely.

4. Once the cookies are cooled make the icing. Place the chips and regular shortening in a microwave-safe bowl. Microwave uncovered, on medium-high heat for 1 1/2 - 2 minutes, stirring every 15 seconds, until smooth. Dip half of each cooled cookie into melted mixture; sprinkle with crystallized ginger. Place on waxed paper; let stand until coating is firm.