Chewy Molasses Spice Cookies

2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup sugar + about 1/4-1/2 cup for rolling cookies
3/4 cups butter, softened
1 egg
1/4 cup molasses

Stir together flour, soda, spices and salt in a bowl. In another bowl, beat butter and 1 cup sugar together until fluffy. (Place remaining 1/4-1/2 cup sugar in a small bowl and set aside for rolling dough balls.)  Beat in egg and then molasses. Gradually mix in flour mixture until dough forms. Roll pieces of dough into one inch balls and roll in the small bowl of sugar to coat each ball. Place on cookie sheet lined with parchment paper about 3 inches apart. Bake at 350 degrees for 9-10 minutes. Let cool on cookie sheet for one minute, then transfer to cooling rack. Makes about 4 dozen.

Samosa (an Indian snack)

3 potatoes, peeled and boiled to the consistency of baked potatoes
1 tsp. finely chopped ginger root (I run mine through my garlic press)
1 clove of garlic, crushed (I run it through the garilic press, too!)
1/2 tsp. cumin
1/4 tsp. brown mustard seeds
1-2 Tbsp. finely chopped onion

1 tsp. salt

1/2 tsp. chili powder
2 Tbsp. lemon juice

2 Tbsp. curry powder

1-1 1/2 cups frozen peas, thawed

1 package (25) spring roll wraps (I usually find them frozen, easier a little thawed out first)

oil for frying (canola or corn is what I use)

While the potatoes are boiling, mix the spices and lemon juice in a small bowl.

Mix spice mixture with potatoes using a potato masher. Add the peas.

Cut spring roll wrappers into thirds using a pizza cutter. Keep the spring roll wrappers that you are not currently working with under a damp towel to keep them from drying out. Place about a teaspoon of the potato mixture on the edge of a piece of spring roll wrapper. Fold in triangles like a flag.

Seal the wrapper with a dab of water to make it stick.

Fry in oil set at about medium heat. Flip over when slightly browned. Drain on paper towel to remove excess oil. Makes about 75 samosas.