| This recipe is liked by 0 person(s). |
|
COOKIES - Lemon-Ginger Snowballs
Nb persons: 0
Yield: 4 dozen cookies
Preparation time:
Total time:
Source:
| From Better Home and Gardens ingredients | |
| 1/2 cup | shortening |
| 1 tablespoon | grated fresh ginger or finely chopped crystallized ginger |
| 1 tablespoon | vanilla |
| 2 teaspoons | honey-lemon-ginseng flavor green tea, (from one .1 oz. tea bag)* |
| 1 teaspoon | finely shredded lemon peel |
| 1 cup | packed brown sugar |
| 2 teaspoons | ground ginger |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 2 large | eggs |
| 2 1/2 cups | all-purpose flour |
| Granulated sugar | |
| 1 recipe | Powdered Sugar Glaze, (recipe below) |
| 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. from the test kitchen 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). Powdered Sugar Glaze ingredients | |
| 1 cup | powdered sugar |
| 4 teaspoons | water |
directions
In bowl stir together powdered sugar and water to reach drizzling consistency.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.