Irresistible Ginger Pennies Recipe

Directions

1. 1
   Put racks in upper and lower thirds of oven. Preheat oven to 325 degrees.
2. 2
   Sift together flour, ginger, cinnamon, cloves, baking soda and salt. Whisk to mix evenly.
3. 3
   In separate bowl cream together brown sugar, egg, molasses and butter. Beat in flour mixture until well blended.
4. 4
   Scrape mixture into reclosable plastic freezer bag, close it and cut off a small piece of one lower corner. Pipe small dots of batter - each about 1/8 tsp (1/2 inch mound) -- onto nonstick, lightly greased cookie sheets about 1 inch apart -- the small peaks will flatten as the cookies bake.
5. 5
   Bake for about 5 minutes, or until browned. Rotate sheets top to bottom and back to front about halfway through the baking period.
6. 6
   Cool cookies on the sheets for about 3 minutes, then slide them off onto wire racks to cool and crisp. Keep them separate until they are completely cool. Store in airtight container at room temperature; they will keep for several months!