Recipe: Lucky Ginger Pennies (mini ginger cookies)

LUCKY GINGER PENNIES

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup molasses
1 large egg
Granulated sugar (for coating cookies)

In a large bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.

In a separate bowl, use a wooden spoon to cream the butter and brown sugar until smooth. Stir in the molasses and egg, and mix until well blended. Gradually stir in the flour mixture until combined. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F.

Use a tiny spoon to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about 1/2-inch diameter. Roll the balls in a shallow bowl of granulated sugar. Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies.

Bake for 7 to 9 minutes or until the cookies are crinkled and set.

Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used.

The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week.

Makes about 10 dozen mini cookies
Source: I'm in the Mood for Food: In The Kitchen With Garfield by Jim Davis with recipes by Barbara Albright