In a large bowl, combine sugar and oil. Beat in eggs, one at a time. Stir in

molasses. Combine the flour, baking soda, ginger, cinnamon and salt;

gradually add to creamed mixture and mix well.

Chill dough for about 2 hours.

Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 8-10 minutes or until cookie springs back when touched lightly. Let cookies cool for about 5 minutes on baking sheet.

In a microwave, melt chips and shortening; stir until smooth.

Dip cookies halfway into the melted chips; allow excess to drip off. Sprinkle with holiday sprinkles.

Place on waxed paper; let stand until set.

Store in an airtight container at room temperature for up to 1 week.