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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 240 |
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This comes from the December 2007 edition of Better Homes & Gardens. I have not tried these but looks like a great addition to a cookie tray. Store in an airtight container in layers separated by waxed paper at room temperature for up to 3 days. May freeze up to 3 months. Makes 240 tiny cookies according to the directions. Chill time included in prep time.****OOPS**** Thanks to the first reviewer I corrected the recipe to include the egg. So sorry! Ingredients:
1/3 cup honey |
1/4 cup butter |
2 cups all-purpose flour |
1/4 cup granulated sugar |
3 tablespoons crystallized ginger, finely chopped |
1/2 teaspoon baking soda |
1/4 teaspoon white pepper |
1 egg, slighly beaten |
powdered sugar, for dusting |
Directions:
1. In small saucepan combine honey and butter; cook and stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature.
2. In another bowl stir together flour, sugar, ginger, baking soda, and pepper; set aside. Stir egg into honey mixture. Gradually stir or knead in flour mixture. Cover; chill 1 hour or until easy to handle.
3. Preheat oven to 350 degrees F. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2-inch pieces; place 1/2 inch apart in ungreased shallow baking pan.
4. Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies (40 servings, 6 cookies per serving).
5. Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.
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