Lemon Snowball Cookies

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.

• Ready In: 30 mins
• Yields: 4 dozen cookies

Ingredients

• 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

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.