Recipe by Connie K
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.
- 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 See How It's Made
- In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
- Cream together brown sugar, egg, molasses and butter.
- On low speed, beat in flour mixture until well blended.
- Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1 apart on greased cookie sheet.
- Bake at 325F about 5 minutes or until browned.
- Cool on sheets 3 minutes, then on rack.
- Keep them separate so they do not stick to each other.
- Stores in an airtight container several months.