cups all-purpose flour
cup granulated sugar
Tbsp. finely chopped crystallized ginger
tsp. baking soda
tsp. ground white pepper (optional)
egg, lightly beaten
In a small saucepan combine honey and butter; cook ans stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature. In another bowl stir together flour, sugar, ginger, baking soda, and pepper; set aside. Stir egg into honey mixture. Gradually stir or knead in flour mixture. Cover; chill 1 hour or until easy to handle. Preheat oven to 350 degrees. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2" pieces; place 1/2" apart on ungreased shallow baking pan. Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies. Store in airtight container in layers separated by waxed paper at room temerature up to 3 days. Can freeze up to 3 months.