Christmas Cookies: Honey-Ginger Bites

• 
• 1/3  cup honey
• 1/4  cup butter
• 2  cups all-purpose flour
• 1/4  cup granulated sugar
• 3  Tbsp. finely chopped crystallized ginger
• 1/2  tsp. baking soda
• 1/4  tsp. ground white pepper (optional)
• 1  egg, lightly beaten
•   Powdered sugar

Directions

1. In small saucepan combine honey and butter; cook and stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature.

2. 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.

3. Preheat oven to 350 degrees F. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2-inch pieces; place 1/2 inch apart in ungreased shallow baking pan.

4. Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies (40 servings, 6 cookies per serving).

5. Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.