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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!

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

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OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES
Take a step back in time with a classic holiday treat! These simple and delicious Old-Fashioned Williamsburg Gingerbread Cookies have been loved for generations — and you will soon discover why!
One bite from these gingerbread cookies brings back so many memories from my childhood! As a life-long Virginian, I’ve spent quite a bit of time in Williamsburg, and it’s still one of my absolute favorite parts of our state. If you want a real treat, visit Colonial Williamsburg during the holidays — it’s a truly magical place!
An annual holiday visit to Williamsburg was a family tradition in our home, since it was one of my grandmother’s favorite seasonal activities. In addition to the beautiful Christmas decorations, the music, and the festive spirit, I still remember looking forward to the delicious Cream of Peanut Soup at the King’s Arms Tavern and the old-fashioned gingerbread cookies from the Raleigh Tavern Bakery. Oh, that gingerbread is such a treat!
Even as adults, if my brother and I are ever in Colonial Williamsburg, we make a point to stop in the Raleigh Tavern to pick up some gingerbread cookies to go. There’s nothing better than the aroma of freshly-baked gingerbread cookies wafting through the kitchen, with a mug of warm cider on the side! They’re such a special, unique dessert. The gingerbread cookies are warmly spiced with a strong molasses flavor, but they’re not overly sweet and the texture is a perfect cross between a gingerbread cookie and a slice of gingerbread cake. They’re soft (not crispy like some gingerbread cookies), and they’re thick, chewy, and “cakey.” In my opinion, they’re holiday dessert perfection.
When I had a craving for the Williamsburg Gingerbread Cookies earlier this season, I finally decided to try my hand at making them at home. That way I can have them any time I need a fix — without actually traveling to Williamsburg! I did some research online and ultimately adapted the Raleigh Tavern Bakery’s original recipe. The end result instantly sent me back to my childhood! I even sent a box of the gingerbread cookies home with parents shortly after I perfected the recipe, because I wanted my folks to put the cookies through a taste test. Did the treats taste authentic? Did they remind my parents of the original?
The final conclusion was “YES!”– these gingerbread cookies are the real deal! My dad told me that they’re the best cookies I have ever made (which is saying a lot, because I’ve made a lot of cookies over the years, and my dad has taste-tested just about all of them)!
I use a round biscuit cutter to make my big gingerbread cookies (because that’s how they’re done at the Raleigh Tavern Bakery), but you can use any shape cookie cutter that you like. If you prefer a classic gingerbread man that you can decorate, these work well for that style too. I just think that simple is best! A light dusting of powdered sugar and a warm cup of tea will instantly show you why these Williamsburg Gingerbread Cookies have stood the test of time! I hope that you’ll give them a try this season and experience the magic yourself. It’s a holiday tradition that I’m happy to pass on to my own children!
OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Old-Fashioned Williamsburg Gingerbread Cookies
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 38 cookies
Calories 138 kcal
Author The Seasoned Mom

Ingredients
  • 1 cup white sugar
  • 2 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 ½ tsp baking soda
  • 1 cup 2 sticks butter, softened
  • ½ cup evaporated milk
  • 1 cup molasses
  • 4 cups all-purpose flour sifted
Instructions
  1. Preheat oven to 375 degrees. Spray cookie sheets with cooking spray or line with parchment. Set aside.
  2. Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl. Mix on low speed until well combined.
  3. Add softened butter, evaporated milk, and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
  4. Put the mixer back on low speed and add the flour one cup at a time, stirring constantly until the flour is completely incorporated.
  5. The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to ½ cup additional flour, as needed.
  6. When the dough is smooth, roll it out to ¼-inch thickness on a very well-floured surface. Use a cookie cutter or a round biscuit cutter* to cut the gingerbread into desired shapes. I used a round biscuit cutter with a 3-inch diameter.
  7. Place shapes onto prepared baking sheets. Bake for 10-12 minutes, or until slightly golden brown but still soft.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Recipe adapted from MakingHistoryNow.com
*I use a round biscuit cutter that measures 3 inches in diameter.

Nutrition Facts
Old-Fashioned Williamsburg Gingerbread Cookies
Amount Per Serving (1 large cookie)
Calories 138Calories from Fat 46
% Daily Value*
Total Fat 5.1g8%
Saturated Fat 3.2g16%
Cholesterol 14.1mg5%
Sodium 68.2mg3%
Total Carbohydrates 21.3g7%
Dietary Fiber 0.4g2%
Sugars 12g
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.



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