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1/2
cup shortening
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1
tablespoon grated fresh ginger or finely chopped crystallized ginger
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1
tablespoon vanilla
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2
teaspoons honey-lemon-ginseng flavor green tea (from one .1 oz. tea bag)*
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1
teaspoon finely shredded lemon peel
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1
cup packed brown sugar
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2
teaspoons ground ginger
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1
teaspoon baking powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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2
large eggs
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2 1/2
cups all-purpose flour
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Granulated sugar
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1
recipe Powdered Sugar Glaze, (recipe below)
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coconut, powdered sugar, white nonpareils (optional)
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.
- Variation Chocolate Variation :Prepare as directed, adding 1/4 cup natural 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.
- Note *Cut open tea bag and add the loose tea to the batter. (Do not brew the tea).
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1
cup powdered sugar
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4
teaspoons water
In bowl stir together powdered sugar and water to reach drizzling consistency.
- Calories 75,
- Protein (gm) 1,
- Carbohydrate (gm) 13,
- Fat, total (gm) 2,
- Cholesterol (mg) 9,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 35,
- Potassium (mg) 18,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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