White Chocolate Dipped Gingersnaps

3/4 cup oil                                                                  2 tsp. baking soda

1 cup brown sugar                                                   1/4 tsp. salt                                       
1 egg                                                                          2 tsp. cinnamon
1/4 cup molasses                                                     1 tsp. ground cloves
2 ¼ cups flour                                                           2 tsp. ginger

Cream oil and sugar; beat in egg, then add molasses.

2.         Add dry ingredients to oil mixture and mix well.

3.         Use the small spring-loaded cookie scoop to form cookies.   Place on slightly greased cookie sheet 2" apart and bake at 350 degrees for 8 to 10 minutes.   You will use three cookie sheets, so you will need to borrow and return one from a kitchen that is preparing muffins for lab.

4.         Cool slightly before removing from cookie sheet.

5.         While the cookies are baking, sliver the white chocolate by using your largest chef’s knife and cutting board.  Carefully melt the white chocolate in the microwave at 30 second bursts, stirring between each 30 second melting time.  The chocolate should remain at 98.5˚ to the touch, never warm.

6.         Frost one half of the cookie’s surface with the white chocolate.