Cooking with Michy

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

Review: Ginger snap cookies are my new favorite cookies. These cookies were so soft and chewy, they tasted amazing. What didn’t go well today was once again we accidentally spilled one of our ingredients all over the counter. After a few minutes of cleanup we were still able to get back on track and finish on time. What went well was our team work, although we had a little mistake we were able to pull together and get everything done on time and to perfection. What we learned a new way to check if the cookies are done baking. This will allow us to be able to make sure our cookies are baked to perfection. What I would change is make the bake time longer on the recipe as the time on it is not very accurate and could cause for cookies to be under baked. All in all these cookies tasted amazing and looked good too!