Ingredients:
- 1/2 cup shortening
- 1 Tbsp. grated fresh ginger or finely chopped crystallized ginger
- 1 Tbsp. vanilla
- 2 tsp. honey-lemon-ginseng flavor green tea (from one .1 oz. tea bag)Do not brew tea.
- 1 tsp. finely shredded lemon peel
- 1 cup packed brown sugar
- 2 tsp. ground ginger
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs
- 2-1/2 cups all-purpose flour
- Granulated sugar
- 1 recipe Powdered Sugar Glaze, (recipe below)
- Toppings: coconut, powdered sugar, white nonpareils (optional)
Directions
1. In large mixing bowl beat shortening, ginger, vanilla, tea, and lemon peel on medium until fluffy. Add brown sugar; beat until well-combined. Beat in ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining by hand. Refrigerate dough 1 hour or until easy to handle.
2. Heat oven to 350 degrees F. Shape dough in 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.
3. Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry. Makes 4 dozen cookies.
Powdered Sugar Glaze: In bowl stir together 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency
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