Honey-Ginger Bites

Directions

1. 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. 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. 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. 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. 5
   Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.