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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
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 |
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.
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