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© Meredith Corporation. All rights reserved. Used with permission.
(about 20 dozen small cookies (40 servings))
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.
In a medium bowl, stir together 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°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 for 6 to 8 minutes or until tops are very lightly browned. Transfer cookies to paper towels to cool. Roll in confectioners' sugar.