Week 8 - Day 5

*Where did ginger originate?

*What is ginger widely known for?

*Ginger offers amazing health benefits.

Learn more in the Healthy Home Ec book on pages 112-114.

Hello again!

I know you'll enjoy today's recipe,

so let's get started.

Line your cookie sheets with parchment paper.

Gather your supplies and ingredients.

See page 112 in the Healthy Home Ec book,

as not all the ingredients are shown in the photos below.

This flour sifter is very old, but it does the job.

I love using the same utensils that I know those who came before me used.

It brings a sense of stability and longevity to mind.

Sift together the dry ingredients.

I put all of them in the sifter first, then sift.

Step 4 should also include the allspice and pumpkin pie spice.

(For some reason, they were left off the list.)

Also add both flours.

In another mixing bowl that fits in your electric mixer,

blend together the brown sugar, molasses, and oil.

See step 5 in your book.

Once you have mixed for the directed amount of time,

add the egg.

See step 6 in your book.

Scrape the sides of the bowl and continue to mix for another minute.

Slowly add the dry ingredients to the wet ingredients.

See step 8.

Add the crystallized ginger.

The recipe calls for 6 oz., but that's a little too "spicy" for me...

and expensive.

I used this 2 oz. jar today, and the "spicy" taste was just right.

Using a cookie scoop, drop a small ball of dough into the raw sugar.

Roll the ball in the sugar using a fork,

then transfer to the cookie sheet.

I never actually touched the dough with my hands for fingers.

The dough is very sticky.

Bake as directed in your book, step 15.

Transfer to a cooling rack after 1-2 minutes.

This recipe makes 2 dozen cookies.

Serve slightly warm

and enjoy!

Remember to recite your verses to your instructor today.

And remember the importance of water that you learned about from Day 1 of this week.

Here's to your health!