HONEY-GINGER BITES
This comes from the December 2007 edition of Better Homes & Gardens. I have not tried these but looks like a great addition to a cookie tray. Store in an airtight container in layers separated by waxed paper at room temperature for up to 3 days. May freeze up to 3 months. Makes 240 tiny cookies according to the directions. Chill time included in prep time.****OOPS**** Thanks to the first reviewer I corrected the recipe to include the egg. So sorry!
Provided by invictus
Categories Dessert
Time 1h36m
Yield 240 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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 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.
- 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).
- Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.
Nutrition Facts : Calories 8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4.3, Carbohydrate 1.4, Sugar 0.6, Protein 0.1
HONEY-AND-GINGER PICKLED BEETS RECIPE
Enjoy this fat-free and low-sodium Honey-and-Ginger Pickled Beets recipe with just a little bit of work and 24 hours of refrigerating in honey-infused apple cider vinegar.
Provided by My Food and Family
Categories Home
Time P1DT15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Bring vinegar and honey just to boil in small saucepan on medium heat.
- Place beets and ginger in 32-oz. jar with tight-fitting lid. Add vinegar mixture; cool completely. Cover with lid.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
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- Add in honey, starting with 2 tablespoons, and mix. Add in more honey until it becomes the texture of a thick batter or bread dough.
- Fill a saucer with additional cocoa powder. Then, with damp hands, roll the mixture into 1/2” balls (about the size of a chickpea), and then roll to coat in the cocoa powder.
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