Giant Ginger Cookies

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Cake Batter Protein Shake

There is this great website/blog I go to often for new ideas, and it is called Dashing Diva. I found this one on her website today, and just had to share it! SO YUMMY!!!!

You can find the original post HERE on Katie's website (Feel free to see her other great recipes too!)

INGREDIENTS

1/2 cup	Low fat cottage cheese 1
1	Scoop vanilla protein powder 2
3-5	Drops butter or almond extract
1 tbs	1 tbs vanilla sugar free instant pudding mix OR 1/2 tsp vanilla extract
3-5	Stevia packets (or sweetener of choice to taste)
1/2 cup-1cup	Water (Alter this according to desired consistency)
5-10	Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
Optional:	1/2 tsp xanthan gum 3
	Sprinkles for topping! 1 Cottage cheese may sound strange, but this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency! 2She used designer Whey Protein powder. It has 100 calories per scoop in the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com. 3 You can get xanthan gum from most grocery stores in the gluten free section as well as at Nutters. Just a pinch of it makes your shake so thick and creamy! DIRECTIONS Put everything into a blender and blend until creamy consistency is reached! Top with sprinkles if desired, and Enjoy! Katie's Tip! "I also like to crush up a cake cone and sprinkle it on top of the shake! I eat it with a spoon, and it tastes like an upside down ice cream cone!"