Ginger Pennies ( Rose Levy Beranbaum)

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READY IN:
40mins
YIELD:
25 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
  2. Cream together brown sugar, egg, molasses and butter.
  3. On low speed, beat in flour mixture until well blended.
  4. Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1” apart on greased cookie sheet.
  5. Bake at 325F about 5 minutes or until browned.
  6. Cool on sheets 3 minutes, then on rack.
  7. Keep them separate so they do not stick to each other.
  8. Stores in an airtight container several months.

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