The best kitchen help ever.....

On Friday I made cookies for the week-end and all the family activities related to Matt's mission farewell. Mark willingly agreed to help me, imagine that???? He wanted to be in charge of putting everything in the mixer and turning the mixer on. The problem was Mark only knows one speed, full force, and thought the mixer should be whipping the cookie dough as opposed to mixing the cookie dough.

He was a little miffed the firmly packed brown sugar did not easily come out of the measuring cup.
Here he is "stealing" a lick. I honestly have no idea where he gets that from???
This would be an "authorized" lick.
He demanded to roll the cookie dough balls in the sugar, and actually did a really good job.
The finished cookie. For those of you interested in the recipe here it is:

Giant Gingersnaps (Courtesy of Linda)

2 cups flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. baking soda

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 cup butter softened

1/4 cup shortening

3/4 cup white sugar

1/2 cup firmly packed brown sugar

1/3 cup light molasses

l large egg.

Combine flour, cinnamon, ginger, baking soda, nutmeg, cloves and salt into a bowl. Beat butter, shortening, sugar and brown sugar in large mixer bowl at a med-high speed until fluffy. Bean in molasses and egg. On a low speed gradually beat in dry ingredients just until blended. Refrigerate 30 minutes.

Heat oven to 350 degrees. Lightly grease cookie sheets. Spread 1/3 cup white sugar on a plate. Measure 1/4 cup of dough, roll into a ball, coat with sugar. Repeat with remaining dough placing 6 ball 4 inches apart on a cookie sheet. Bake 16-17 minutes until golden brown.