Ginger Pennies ( Rose Levy Beranbaum)

Recipe by Connie K
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READY IN: 40mins
YIELD: 25 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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