1 cup powdered sugar 4 teaspoon water
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.
