Lemon Snowball Cookies - cooking recipe

Ingredients

1/2 cup vegetable shortening
1 tablespoon fresh ginger, grated (or finely chopped crystalized ginger)
1 tablespoon vanilla extract
2 teaspoons honey lemon ginseng green tea (from .1 oz. tea bag-open bag and add the loose tea to the batter-do not brew tea)
1 teaspoon lemon peel, finely shredded
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
Powdered Sugar Glaze
1 cup powdered sugar
4 teaspoons water

Preparation

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.
Heat oven to 350*F.
Shape dough into 1\" 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. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
Powdered Sugar Glaze:
In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
Chocolate Variation:
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.