Molasses Ginger Cookies

• ½ cup butter
• 1 cup sugar
• ½ cup molasses
• 1 egg
• 1 ½ teaspoon baking soda
• 1 Tablespoon hot water
• 1 ½ teaspoons white vinegar
• ½ teaspoon vanilla
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• 2 ¼ cups flour
• Extra sugar for sprinkling

1. Let the butter slightly soften. (Cut the butter stick in 8 pieces and wait about 10 minutes.)
2. Cream the sugar with the butter.
3. Stir in the molasses and egg.
4. Dissolve the baking soda in the hot water. Add to the mixture and stir.
5. Add vinegar and stir.
6. Add vanilla, ginger, and cinnamon. Stir.
7. Stir in the flour gradually until completely mixed, but be careful not to overstir. (Overstirring can ruin the chewy texture of the of the cookie.)
8. Cover the bowl and chill, preferably overnight, but at least 4 hours.
9. Preheat oven to 350 degree.
10. Line cookie sheet with a silicone baking sheet or parchment paper.
11. Make nickel marble sized balls of dough and place on the sheet. These cookies are small, but spread considerably, so I only baked 15 (3 x 5) at a time.
12. Return the dough to the refrigerator.
13. Slightly flatten the balls and sprinkle with some extra sugar.
14. Bake on the oven center rack for 12 minutes.
15. Remove and cool for 5 minutes.
16. Transfer to racks to continue to cool.
17. Let the cookie sheet completely cool between batches.
18. Repeat the baking process until all cookies have been baked.

Serve and enjoy.

Key Lime Pie

• 6 egg yolks
• 2 cans Eagle Brand Sweetened Condensed Milk
• ½ cup Nellie & Joe's Key West Lime Juice
• 1 prepared graham cracker crust

1. Preheat oven to 350 degrees.
2. Whisk slightly the six egg yolks.
3. Add 2 cans of sweetened condensed milk and whisk.
4. Whisk in gradually ½ cup of the Key West lime juice. It will not be green. If your juice is green, it is not real key limes.
5. Pour into the prepared graham cracker crust.
6. Bake for 20 minutes on the middle rack of the oven.
7. After 20 minutes, shut oven off and open the door and let it cool gradually for 30 minutes. If it cools too suddenly, it will crack.
8. Transfer to a baking rack outside the oven to continue cooling for another 20 minutes.
9. Refrigerate several hours before serving
10. Slice, serve on plates, and enjoy.