Rating: 3.5 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
  • 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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Recipe Summary test

prep:
40 mins
chill:
1 hr
bake:
6 mins
total:
1 hr 46 mins
Servings:
40
Yield:
about 20 dozen small cookies (40 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 1g; cholesterol 8mg; saturated fat 1g; carbohydrates 10g; sugars 6g; vitamin a 48.6IU; sodium 26mg; iron 0.4mg.
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