Cooking with Asia

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

Making these ginger sparklers were fun and easy. On the first day when we made the dough the molasses smelt bad but when I got used to it it started to smell like pumpkin. On the second day it was fun having the grade 8s with us while helping make the cookies. When the cookies came out of the oven they smelt so good and they tasted delicious too. I think they turned out pretty well because they came out with a bit of crunch, they were cracked at the top and they weren't too chewy in the middle. When I had one of the grade eights to put the cookies into the oven she accidently squished one of the cookies with the oven mitt but other than that I don’t think anything else wrong happened. While making the recipe I used my previous knowledge that I learned in class when I measured the butter. I remembered from when we made other things that you need to measure butter last and keep it in the original container and not transfer it too much or else you would leave a lot of it behind. I think that the cookies tasted good but I wouldn’t make them at home because I wouldn't be able to have more than two of these because they had a very strong taste to them.