According to a UN report, American high school students “had the highest levels of self report and stress” of those in the entire world. Even though your week is full of tests, quizzes, and pre-holiday academic craziness, it’s important to take a minute to think of all that you have been blessed with, to give a moment to give thanks. Life may seem hard if you have hours of AP physics to do, english essays you have been procrastinating on, or never-ending college apps with a quickly approaching deadline, but the truth is that we elected to be part of this stressful thing we call school.
Take a deep breath, close your eyes, and just ponder how much us Albany High students really have. Be grateful for your family, your friends, the teachers who aren’t giving you homework over the four-day weekend, for the food you eat, for the democratic nation we live in. Thank someone, give them a hug, tell someone you appreciate them. Be grateful for the numerous resources available to you, for the people who care about you, and for the pilgrims who settled this continent hundreds of years ago and initiated the happy and delectable holiday we call Thanksgiving.
Some things I know that I am grateful for are butter, sugar, and flour. Although it may seem trivial, these ingredients are essential to almost every delicious recipe I have ever made, and without them, I couldn’t have brought you these addictive, soft yet slightly crunchy, gingersnaps. They are super easy to make, even easier to eat, and with one bite you will be transported into the holiday mood. Coated in sugar and baked until they are the color of dark brown sugar, these cookies will relieve your self-reported stress, while eating them and sharing them with your friends will make many tummies happy. So thank someone, try not to get to anxious, and make these cookies. Happy Thanksgiving!
Ginger Cookies
recipe adapted from “Star’s Desserts” by Emily Luchetti
1 cup granulated sugar
½ cup firmly packed light brown sugar
8 ounces (2 sticks) unsalted butter
1 large egg
⅓ cup molasses
2 teaspoons ground ginger
½ teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
2 ¼ cups flour
Directions
Preheat oven to 325 degrees.
Put ½ cup of the granulated sugar, the brown sugar, and the butter in the bowl of an electric mixer. With the paddle attachment, cream the butter until it is light and fluffy. Continuing to mix, beat in the egg and then the molasses and mix until incorporated. Refridgerate the dough for 30 minutes.
Roll the dough into ¾ inch balls and roll them in the remaining ½ cup of sugar. Line a baking sheet with parchment paper. Put the cookies 2-3 inches apart on the sheet.
Bake the cookies for about 12-15 minutes until golden brown an set around the edges but still soft inside. Let them cool for 5 minutes and then remove them from the baking sheet.
Say thanks and enjoy!
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