Honey-Ginger Bites

READY IN: 1hr 36mins
Recipe by invictus

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!

Top Review by Coffee lover

I was a little confused about the steps. After steps 1 and 2 there was nothing on what to do with the egg. or even to mix it all together. So I had to look up the recipe on the internet to see what to do with the egg. But after I did that, the cookies are very easy to make. Great tasting. I was done so fast. I love the powder sugar on them. Its a fast delicious cookie to make. I truely loved these. Very easy and quick to make. i will be making these again

Ingredients Nutrition


  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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