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.
- 1⁄2 cup vegetable shortening
- 1 tablespoon fresh ginger, grated (or finely chopped crystalized ginger)
- 1 tablespoon vanilla extract
- 2 teaspoons honey lemon ginseng green tea (from .1 oz. tea bag-open bag and add the loose tea to the batter-do not brew tea)
- 1 teaspoon lemon peel, finely shredded
- 1 cup packed brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 large eggs
- 2 1⁄2 cups all-purpose flour
Powdered Sugar Glaze
- 1 cup powdered sugar
- 4 teaspoons water
- 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.
- Heat oven to 350*F.
- Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
- 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.
- Powdered Sugar Glaze:.
- In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
- Chocolate Variation:.
- 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.