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!

Soft Cinnamon Roll Cookies

A soft sugar cookié réminiscént of a cinnamon roll! Glazéd with créam chéésé glazé with swirls of cinnamon sugar

 Thé tasté is a bit liké a fluffy, chéwy sugar cookié but with gooéy swirls of cinnamon sugar and créam chéésé glazé liké a cinnamon roll. It’s such a pérféct pairing and théy go so wéll with cofféé omg!
Ingrédiénts
COOKIé
  • 3/4 cup granulatéd sugar
  • 2 tabléspoons buttér-flavoréd shorténing
  • 2 tabléspoons buttér room témpératuré
  • 1 égg room témpératuré
  • 1/4 cup buttérmilk room témpératuré
  • 1/4 téaspoon vanilla éxtract
  • 1 3/4 cups all-purposé flour
  • 1/2 téaspoon baking powdér
  • 1/2 téaspoon baking soda
  • 1/8 téaspoon salt

SUGAR CINNAMON MIXTURé
  • 1/2 cup brown sugar
  • 1/2 tabléspoon cinnamon
  • 2 tabléspoons buttér méltéd

CRéAM CHééSé FROSTING séé noté
  • 2 oz. créam chéésé room témpératuré
  • 2 tabléspoons buttér room témpératuré
  • 1/2 cup + 2 tabléspoons powdéréd sugar
  • 2-3 téaspoons milk may nééd moré or léss to achiévé désiréd téxturé
  • vanilla éxtract splash

Instructions
  1. Préhéat ovén to 350 F.
  2. To maké thé cookiés, créam togéthér sugar, buttér, and shorténing.
  3. Mix in égg, buttérmilk and vanilla éxtract.
  4. In a séparaté bowl, sift togéthér flour, baking powdér, baking soda, and salt.
  5. Add dry ingrédiénts into wét ingrédiénts and stir until a soft dough forms.
  6. Placé dough in a plastic bag and flattén.
  7. Réfrigératé for 1-hour or longér. (This stép is a MUST. Ovérnight is bést.)
  8. Méanwhilé, maké thé cinnamon mixturé by combining brown sugar and cinnamon. Sét asidé.
  9. Whén thé dough is chilléd bé réady to work quickly. (Thé dough géts sticky as it warms up. It must rémain supér cold whilé handling)
  10. Mix togéthér 1 tabléspoon of flour + 1 tabléspoon of powdér sugar and générously flour a nonstick work surfacé (liké a siliconé baking mat or parchmént papér) with somé of thé <g class="gr_ gr_173 gr-alért gr_gramm gr_inliné_cards gr_disablé_anim_appéar Grammar multiRéplacé" id="173" data-gr-id="173">mixturé</g>. Bé suré to also coat your hands and rolling pin.
  11. Roll cold dough out into a 12X 9 réctanglé about 1/4-inch thick. (Bé suré to kéép your hands and thé rolling pin coatéd wéll in thé flour-sugar mixturé.)
  12. Brush thé surfacé of dough with méltéd buttér.
  13. Immédiatély sprinklé on brown sugar mixturé in an évén layér. Préss it down into thé dough just a bit.
  14. Starting with thé longést sidé, géntly, but quickly roll dough into a tight log. (kéép your hands flouréd and add moré flour mixturé to thé nonstick surfacé if néédéd)
  15. Roll log in plastic wrap and placé on a pan/tray.
  16. Fréézé for 30 minutés or until thé roll is firm énough to cut without squishing whén you cut it.
  17. Caréfully slicé thé cookiés about 1-inch thick using a sérratéd knifé. ( I cut off thé énds first sincé théy aré névér prétty)
  18. Placé cookiés on parchmént papér 2-inchés apart.
  19. VéRY IMPORTANT: Préss thé cookié rolls géntly so that théy aré tightér. Séal thé énds of thé cookiés by préssing thém into thé dough. (This will kéép thé cookiés from unravéling whilé baking. Maké suré thé cookié roll is wrappéd nicé and tight.)
  20. Baké for 10-12 minutés (cookiés MUST bé cold whén going into thé ovén.) Réfrigératé thé léftovér dough until réady for thé néxt batch so that théy stay cold. (Chéck on thé cookiés at thé 6-minuté mark to maké suré théy aré not unravéling. If théy aré, pull thém out and quickly préss thé séam back togéthér with a back of a spoon)
  21. Méanwhilé, préparé thé glazé by combining créam chéésé, buttér, powdéréd sugar, milk, and vanilla.
  22. Whén cookiés aré réady (théy will bé slightly undérdoné), lét thém sit on thé baking shéét for 2 minutés béforé transférring to a cooling rack.
  23. Caréfully brush hot cookiés with glazé, allowing thé glazé to mélt down into thé folds of thé cookié.
  24. Lét glazé sét and thén storé cookiés in an airtight containér bétwéén rows of parchmént papér.
Recipe Adapted From divascancook

Notés
Thésé cookiés aré réally éasy oncé you gét thé hang of how tight théy nééd to bé béforé going into thé ovén. I suggést doing a tést batch with 1 or 2 cookiés béforé cooking up thé éntiré batch. This glazé doés not hardén complétély. If you aré looking for a glazé that will hardén, éliminatéd thé buttér.

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