I have parent-teacher conferences.
I will be getting ready to host my second Thanksgiving.
I have honed some pretty good coping skills for stress over the years. I make lists. I spend extra time at school as to feel prepared for my conferences. I make lists. I spend extra time with my recipe books. I make lists. Well, you get the idea. My computer space is covered with grocery lists, student lists, recipe print outs, report cards. I think it might just be the perfect storm for me. We'll see. I am going to take it day by day with a large coffee instead of a medium.
On a brighter note, I have enjoyed a new cookie recipe that is perfect for this time of the year. I am definitely a seasonal baker. I like to make things with seasonal fruit and spices. So, this week's recipe is Soft Ginger Cookies. I froze them and have high hopes that they will freeze well. Enjoy.
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.