Spice Snowball Cookies (Lemon-Ginger Snowballs)
These tender lemon cookies look their holiday best rolled in coconut or white nonpareils. Tea, not a typical cookie ingredient, provides just the right mix of bright flavor and spice in these cookies.
- Yields: about 4 dozen cookies
- Prep: 30 mins
- Chill: 1 hr
- Bake: 10 mins 350°F
- In large mixing bowl beat shortening, fresh ginger, vanilla, tea, and lemon peel with an electric mixer on medium speed 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 any remaining by hand. Refrigerate dough for 1 hour or until easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch 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. Transfer to wire racks to cool completely. Dip in Powdered Sugar Glaze and add toppings; let stand on waxed paper to dry.
Cut open the tea bag and add the loose tea to the batter. (Do not brew the tea.)
Store cookies in an airtight container at room temperature for up to 2 days or freeze up to 3 months.
Substitute 1/4 cup molasses for 1/2 cup of the brown sugar and increase flour to 2-3/4 cups. Add 2 teaspoons ground cinnamon and 1/2 teaspoon ground cloves with the ground ginger. Shape as directed above. Bake for 10 minutes or until edges are set.
Add 3 tablespoons unsweetened cocoa powder with the brown sugar. Reduce flour to 2-1/3 cups. Shape as directed above. Bake for 10 minutes or until edges are set.
- In a medium bowl combine powdered sugar and water until glaze is a thick drizzling consistency.
- Per serving:
- 75 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 9 mg chol.,
- 35 mg sodium,
- 13 g carb.,
- 8 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet