#MEwx Blowing rain and clouds with Ginger Cookies

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Good morning Augusta.

If you want to se a real-time online display of my personal weather station's readings click here.

We're under a Flood Advisory and it is pasted in full below.

This morning we have rain, then partly sunny with a slight chance of showers this afternoon. Highs in the lower 60s with east winds 10 to 15 mph gusting to 25 mph, becoming southwest this afternoon.

Tonight we'll have partly cloudy skies with a slight chance of showers during evening hours. Lows in the mid 40s with light and variable winds.

The wind direction is South Southeast between 3.6 MPH and 4.9 MPH.

The Relative pressure is 29.18, the Absolute pressure is 28.98 and falling with a weather graphic indicating clouds and rain.

We received 2.62 inches of  measurable rain here over the past 24 hours.

our outdoor temperature is 63.9°F, the humidity is  99%, the dew point is 64.4°F and the wind chill is 64.6°F. 

Visibility is 10.0 miles / 16.1 kilometers with overcast and blowing rain.

The UV rating is 0 out of 16, the moon is 23.7% illuminated, the moon phase is waning crescent, sunrise is 7:15 am↑ 109° East, Sunset is 5:29 pm↑ 251° West, Moonrise is 1:44 am↑ 70° East, Moonset is 3:50 pm↑ 285° West and we'll have 10 hours 14

Minutes of daylight today.

 

GINGER COOKIES

 

Serves:  16—1 cookie

 

2 cups all-purpose flour

1½ tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cloves

1 tsp. cinnamon

½ cup stick margarine, softened (reduced calorie margarine)

¼ cup firmly packed light brown sugar

¼ cup sugar

1 egg (¼ cup egg substitute)

2. tbsp. molasses

4 tsp. sugar for dipping

 

  • In a medium bowl, whisk 2 cup flour, 1½ tsp. baking soda, 1 tsp. ginger, 1 tsp. cloves, and 1 tsp. cinnamon.  Set aside
  • In a large bowl, with an electric mixer, beat the ½ margarine until smooth.  Add ¼ cup brown sugar, ¼ cup sugar, 1 egg, and 2 tbsp. molasses.  Beat until smooth, about 1 minute. 
  • Add the flour mixture in thirds, and blend until smooth, 2 minutes.  The mixture will be stuff.
  • Refrigerate the dough until thoroughly7 chilled, at least 30 minutes and up to one day.
  • When you are ready to bake, preheat the over to 350 degrees.  Line a baking sheet with parchment paper.  Measure the 4 tsp. sugar onto a small plate.
  • Roll dough into 1-inch balls; place the balls 2 inches apart on the prepared baking sheet.
  • Dip the bottom of a small juice glass into the sugar and flatten the balls gently to about ¼ inch thickness, dipping the glass into the sugar before flattening each cookie (only a little sugar is needed).  Bake until firm about 7-10 minutes.  With a spatula, gently remove the cookies; cool thoroughly on a rack.

 

Exchanges:  1½ carbohydrate, 1 fat

Calories:  148; fat:  6 g; cholesterol:  14 mg; sodium:  196 mg; carbohydrate:  21 g; fiber:  1 g; protein:  2 g

 

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