Ginger Pennies ( Rose Levy Beranbaum) |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
From Beranbaum's 'Rose's Christmas Cookies' book, this makes a TON of tiny ginger cookies! Great for holiday parties and open houses. I'd made these as part of a cookie tray for our holiday house tour supporting the historic district in which I live. It takes a while to pipe out all the cookies, but you can get LOTS on one sheet. They last for months in an airtight container - I had mine in plastic zip bags. Times are estimates. Makes at LEAST 25 dozen tiny chip-like cookies. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup light brown sugar, firmly packed |
1 large egg |
1/4 cup unsulphured molasses (preferable grandma's) |
12 tablespoons butter, softened |
Directions:
1. In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
2. Cream together brown sugar, egg, molasses and butter.
3. On low speed, beat in flour mixture until well blended.
4. Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1 apart on greased cookie sheet.
5. Bake at 325F about 5 minutes or until browned.
6. Cool on sheets 3 minutes, then on rack.
7. Keep them separate so they do not stick to each other.
8. Stores in an airtight container several months.
|
|