Overcoming Obstacles with Ginger Cookies
Overcoming obstacles with ginger cookies.
Yes. I just wrote that.
With Ginger cookies.
Maybe it should be THROUGH ginger cookies?
Or thanks to ginger cookies.
But that wouldn’t be true.
But pretty darn close!
And I realized, I got me some issues with obstacles.
I allowed myself to get frustrated due to an unfortunate bout of miscommunication and misunderstanding at work on Friday. I didn’t get much sleep over the weekend due to crazy partiers in my building between the hours of 3 am and 4:30 am. (And I’m all about the party. But seriously, people, I like my sleep. Especially in the middle of the night. Waking up to yelling, swearing, hooting, and all other manner of noises is really not of the nice.) And I’m having some anxiety about going back into work today because I’m scared the weekend has not appropriately cleared things up and I will have another asthma attack and allergic reaction. (See “Sucks to my Assmar. Holler to my Quinoa” for more details.) And I let my mind get into hyper-drive and was even making up obstacles where obstacles don’t exist. You name it, I found a way to worry about it. I blame tonight’s full moon. And staying awake at night. That always leads to badness of the worry-wort variety.
And you know what? EVERYTHING I worried about was stuff I can’t control.
Zip. Zilch. Nada. NONE of it under my control.
Because that’s what most worries are about, right?
I mean we worry about things that we *can* control sometimes. But usually that stuff we can solve by, you know, dealing with it or working on it or waiting for the event to pass, whatever. The little things we can take care of.
But my late-night worries and my obstacle problems?
They ain’t in my control, y’all.
So I am choosing. Or er…TRYING…to let them go.
And I’m still working on that. Sounds way easier than it really is, trust me. And there’s still that there full moon we gots going on tonight y’all! And there could be a Hurricane that hits my friends in New York City. And I *could* have an asthma attack at work today.
But I can’t do anything about any of that. So I need to stop worrying about it. Because worrying will just make me crazy and frustrated.
And so I eat my ginger cookies. And bake my ginger cookies. And breathe and let go.
I suggest you do so, too.
Ginger helps digestion (good to *digest* your fears, too! I’m for serious on this). It helps with nausea, chest pain, or other “symptoms” that tend to come with worry too much about the zany obstacles in your life. And when in cookie form, satisfies your sugary-fix! To top it all off, ginger cookies are a fantastic Fall-like treat.
I highly recommend.
My Grandmother taught me to make these cookies when I was only six years old. We’d stand side by side (well, stool by side to get technical; I was a bit mini and needed a stool to reach the counter.) I only had one real task–rolling the dough into the balls at the very end and dipping them in sugar before we put them on the cookie sheet to bake. But I learned from her. I watched her. She would talk me through the steps in her oh so patient way. She made me fall in love with ginger cookies. And these are still one of my favorite cookies in the whole wide world.
Give them a try.
I hope you like them as much as I do.
And I hope this ginger cookie recipe helps you conquer the demons of obstacles we have in life–especially when they are the ones we can’t control at all. (But like to worry about, nonetheless.)
Grandma Rose’s Old-Fashioned Ginger Cookies
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
4 tablespoons molasses
2 1/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Additional white sugar in a bowl for dipping.
Combine dry ingredients in a small bowl. Set aside. Mix butter, sugars, egg, and molasses using a kitchen aid or hand-held mixer. Slowly add dry ingredients as you continue to mix–making sure flour is evenly distributed.
Roll dough into small balls (I usually do quarter size to half-dollar; never larger). Dip balls in sugar. Yes, you will make a mess and your hands will get kind of grossly covered in batter. That’s ok and getting messy is half the fun with these cookies!!! Bake on lightly greased cookie sheets at 375 degrees for 12-15 minutes. DO NOT OVERBAKE! Watch these cookies. You want them slightly soft and chewy; not crunchy ginger snaps. I usually check at 10 minutes and often take out the cookies at that time–especially if they are quarter-size. Cooking time depends on your oven, but just be sure they don’t get crispy. My Grandma was big on making sure you “do not overbake” the cookies–and she was a wise, wise woman.