Honey Ginger Bites
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!!
Steps
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.
Store in airtight container in layers separated by waxed paper at room temperature up to 3 days.
Freeze up to 3 months.
Ingredients
honey, butter, all-purpose flour, granulated sugar, crystallized ginger, baking soda, white pepper, egg, powdered sugar