Total Time
30mins
Prep 20 mins
Cook 10 mins

Tea provides the right mix of bright flavor and spice in these cookies! Crush any large tea leaves before adding. There is a chocolate variation too! Adapted from Better Homes & Gardens magazine.

Ingredients Nutrition

Directions

  1. In a large mixing bowl beat shortening, ginger, vanilla, crushed loose tea leaves, and lemon peel on medium speed until fluffy. Add brown sugar; beat until well combined. Beat in the ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining flour by hand. Refrigerate dough 1 hour or until easy to handle.
  2. Heat oven to 350*F.
  3. Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
  4. Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
  5. Powdered Sugar Glaze:.
  6. In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
  7. Chocolate Variation:.
  8. Prepare as directed, adding 1/4 cup unsweetened cocoa powder with the brown sugar, and reducing the flour to 2 1/3 cups. Bake 10 minutes or until edges are set. Dust with powdered sugar.