Ginger Pennies ( Rose Levy Beranbaum)

• 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

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.

flour, ground ginger, ground cinnamon, ground cloves, baking soda, salt, light brown sugar, egg, molasses, butter

Taken from www.food.com/recipe/ginger-pennies-rose-levy-beranbaum-100304 (may not work)