Ginger Pennies ( Rose Levy Beranbaum)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 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

Recipe

• 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.