Lemon-Ginger Tea Cookies

  • Active Time 10m
  • Total Time 20m

Makes about 100 cookies, 2 per serving

Don't use cookie-press plates with very small openings for this recipe; the lemon peel and ginger slivers may clog up the openings.


  • 1 1/2 cups butter or margarine, softened
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 egg
  • 1 teaspoon lemon juice
  • 3 1/2 cups all-purpose flour
  • Slivered crystallized ginger (optional)
  • Candied lemon peel (optional)


In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, lemon peel, ginger and cloves; beat till combined. Beat in the egg and lemon juice till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill the dough.

Pack the dough into a cookie press fitted with the desired plate. Press dough 1 inch apart onto ungreased cookie sheets. If desired, decorate the cookies with slivered crystallized ginger and/or candied lemon peel.

Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges are set and beginning to brown. Remove the cookies from pans and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 538

nutrition information per serving

98 calories; 6g total fat; 20mg cholesterol; 2mg sodium; 10g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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