Ginger Pennies Rose Levy Beranbaum Recipes

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GINGER PENNIES ( ROSE LEVY BERANBAUM)



Ginger Pennies ( Rose Levy Beranbaum) image

From Beranbaum's 'Rose's Christmas Cookies' book, this makes a TON of tiny ginger cookies! Great for holiday parties and open houses. I'd made these as part of a cookie tray for our holiday house tour supporting the historic district in which I live. It takes a while to pipe out all the cookies, but you can get LOTS on one sheet. They last for months in an airtight container - I had mine in plastic zip bags. Times are estimates. Makes at LEAST 25 dozen tiny chip-like cookies.

Provided by Connie K

Categories     Drop Cookies

Time 40m

Yield 25 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1 large egg
1/4 cup unsulphured molasses (preferable Grandma's)
12 tablespoons butter, softened

Steps:

  • 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.

Nutrition Facts : Calories 122.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 95.5, Carbohydrate 16.9, Fiber 0.3, Sugar 10.4, Protein 1.1

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