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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.”
READY IN:
30mins
YIELD:
4 dozen cookies
UNITS:
US

Ingredients Nutrition

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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