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
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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).
- Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.