Snow-Capped Gingersnap Cookies

Ingredients:

• COOKIES:
• 1 cup brown sugar, packed
• 3/4 cup butter flavored shortening (i.e. 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
• ICING:
• 1 (6-oz) package white baking chips (vanilla)
• 1 Tbsp. white shortening
• Crystallized ginger, chopped

Instructions:

1. COOKIES:

2. Mix brown sugar, shortening, molasses, and egg in a large bowl.

3. In a separate bowl sift together flour, baking soda, cinnamon, ground ginger, and salt. Stir into wet ingredients. Cover and refrigerate at least 1 hour.

4. 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; cool completely.

5. ICING:

6. Place chips and 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.