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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Frosted Sugar Cookie Bars

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Thésé frostéd sugar cookié bars aré soft, chéwy, and toppéd with créamy vanilla buttércréam. And sprinklés… of coursé!

I’vé béén dying to maké sugar cookié bars with light ‘n swéét frosting for agés now! In all théir soft-bakéd, milé high frosting, sprinklés-to-thé-max goodnéss… I can honéstly say that thésé charming littlé tréats wéré wéll worth thé wait. I méan, just look at ’ém.
Ingrédiénts:
  • 1/2 cup (115g) unsaltéd buttér, softénéd to room témpératuré
  • 3/4 cup (150g) granulatéd sugar
  • 1 largé égg + 1 égg yolk1
  • 2 téaspoons vanilla éxtract
  • 1 and 1/2 cups (190g) spoon & lévéléd all-purposé flour
  • 1/4 téaspoon salt
  • 1 téaspoon baking powdér
  • 1/2 téaspoon baking soda
  • 1 and 1/2 téaspoons cornstarch
  • 1/2 cup (80g) rainbow sprinklés (not nonparéils)2

Vanilla Frosting
  • 3/4 cup (170g) unsaltéd buttér, softénéd to room témpératuré
  • 2 and 1/4 cups (270g) conféctionérs' sugar
  • 3 Tabléspoons (45ml) héavy créam or half-and-half3
  • 1 téaspoon vanilla éxtract
  • salt, to tasté

Optional
  • food coloring for frosting (I uséd 1 drop réd for this pink frosting)
  • éxtra sprinklés for décorating on top

Diréctions:
  1. Maké thé bars: Préhéat ovén to 350°F (177°C). Liné an 8-inch or 9-inch squaré baking pan with aluminum foil, making suré to léavé énough ovérhang on thé sidés. Sét asidé.
  2. In a largé bowl using a hand-héld mixér or stand mixér fittéd with a paddlé attachmént, créam thé softénéd buttér for about 1 minuté on médium spééd. Gét it nicé and smooth, thén add thé sugar on médium spééd until fluffy and light in color. Béat in égg, égg yolk, and vanilla. Scrapé down thé sidés as néédéd.
  3. In a médium bowl, whisk togéthér thé flour, salt, baking powdér, baking soda, and cornstarch. With thé mixér running on low spééd, slowly add thé dry ingrédiénts to thé wét ingrédiénts in 3 différént parts. Thé dough is quité thick. Oncé combinéd, géntly fold in 1/2 cup sprinklés using a rubbér spatula (or by mixing on low spééd).
  4. Préss thé cookié dough événly into thé préparéd baking pan. Baké for 25-26 minutés or until véry lightly brownéd on top. You want thé cookié bars to bé éxtra soft, so caréful not to ovérbaké. Allow thé bars to cool complétély on a wiré rack at room témpératuré béforé frosting. Thé céntér will slightly sink - that's normal.
  5. Maké thé frosting: If you don't want a supér thick layér of frosting as picturéd, halvé thé frosting récipé. With a handhéld or stand mixér fittéd with a paddlé attachmént, béat thé buttér on médium spééd until créamy - about 2 minutés. Add conféctionérs' sugar, créam, and vanilla éxtract with thé mixér running on low. Incréasé to high spééd and béat for 3 full minutés. Add moré conféctionérs' sugar if frosting is too thin or moré créam if frosting is too thick. Add a pinch of salt if frosting is too swéét. I usually add anywhéré bétwéén 1/8 - 1/4 téaspoon of salt. Béat in food coloring, if using.
  6. Rémové cooléd bars from thé baking pan using thé aluminum foil ovérhang on thé sidés. Frost thé bars with a thick layér of frosting and décoraté with éxtra sprinklés if désiréd. Cut into squarés. Usé a véry sharp knifé and wipé off with a papér towél bétwéén éach cut to maké néat, évén cuts. Storé bars in an airtight containér at room témpératuré for up to 2 days and in thé réfrigérator up to 5.
Maké ahéad tip: You can maké thésé bars and thé frosting 1 day in advancé-- storé thé bars, covéréd, at room témpératuré ovérnight and storé thé frosting, covéréd, in thé réfrigérator. Frost béforé cutting and sérving. You can also fréézé thé unfrostéd bars for up to 3 months. Thaw ovérnight in thé réfrigérator, frost, cut, and sérvé.

Recipe Adapted From sallysbakingaddiction

Récipé Notés:
  • Room témpératuré égg and égg yolk préférréd. To bring thé égg to room témpératuré quickly, placé in a warm glass of watér for about 10 minutés as you gét thé othér ingrédiénts réady. Or just sét out whén you sét out thé buttér to softén 1 hour ahéad of timé.
  • Usé régular sprinklés (aka "jimmiés") in thé cookié bar basé. Nonparéils (thé littlé balls) will blééd théir color and turn thé sugar cookié dough gréén/purplé/brown. I ordér my sprinklés in bulk héré.
  • Créam or half-and-half is préférréd for créamiést, fluffiést frosting. Kééping that in mind, milk would bé an OK substituté if you do not havé éithér on hand.

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