• 3 Ratings

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.

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Ingredients

Directions

  • 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.

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  • Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.

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  • 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.

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*Tip:

Cut open the tea bag and add the loose tea to the batter. (Do not brew the tea.)

To Store:

Store cookies in an airtight container at room temperature for up to 2 days or freeze up to 3 months.

Molasses Tea Cookies:

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.

Chocolate Tea Cookies:

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.

Nutrition Facts

75 calories, 2 g fat (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 9 mg cholesterol, 35 mg sodium, 13 g carbohydrates, 0 g fiber, 8 g sugar, 1 g protein.

Powdered Sugar Glaze

Ingredients

Directions

  • In a medium bowl combine powdered sugar and water until glaze is a thick drizzling consistency.

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Reviews

3 Ratings
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