• 14 Ratings

Honey sweetens these mini cookies, which are rolled in powdered sugar after baking to give them their bright white color.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In a small saucepan, combine honey and butter. Cook and stir over low heat until butter melts. Remove from heat. Pour mixture into a large bowl and cool to room temperature.

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  • In a medium bowl, stir together the flour, granulated sugar, ginger, baking soda, and if desired, pepper. Set aside.

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Instructions Checklist
Instructions Checklist
  • Stir egg into cooled honey mixture. Gradually stir in flour mixture until combined; knead in the last of the flour mixture by hand, if necessary. Cover and chill about 1 hour or until dough is easy to handle.

Instructions Checklist
  • Preheat oven to 350 degrees F. Divide dough into 12 portions.* On a lightly floured surface, roll each portion into a 10-inch-long rope. Cut ropes into 1/2-inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan.

Instructions Checklist
Instructions Checklist
  • Bake in the preheated oven for 6 to 8 minutes or until tops are very lightly browned. Transfer cookies to paper towels to cool. Roll in powdered sugar. Makes about 20 dozen small cookies (40 servings).

*Test Kitchen Tip:

To divide dough into 12 equal portions, shape dough into a 12-inch long log; cut log into 1-inch pieces.

Tips

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Tips

Nutrition facts are given per serving which is 6 tiny cookies.

Nutrition Facts

56 calories; 1 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 8 mg cholesterol; 26 mg sodium. 10 g carbohydrates; 0 g fiber; 6 g sugar; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews

14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2