This is a variant of a shortbread recipe that adds lightness and spice. There’s a childhood version with molasses, but we get our flavor intensity from the ginger and a dark honey. It’s terrific as a tea cookie. The citrus glaze is delicious.

Variants:
Skip the ginger and honey
and add lemon zest to make
lemony tea cookies

Ingredients

1 cup all purpose flour
1/2 cup of baking sugar (fine)
1 stick of butter (4oz)
1 teaspoon of ginger
1 egg
(2 teaspoons ginger if powdered)
2 tablespoons honey
1 teaspoon baking powder

Equipment

Clean hands
Mixing bowl
2 desert spoons to shape the mix
baking tray with parchment
Make a wax paper piping bag
Oven preheated to 350 degrees F

Making

Cream butter and sugar by hand in a bowl
(the heat of your hand will melt the butter)
Add the ginger and mix well
Mix in the honey and egg
Add the baking soda and gradually add flour
Form lozenges using the desert spoons
Bake for 12 minutes

Glaze

1 cup of confectioners sugar
1 lemon
Beat until slightly stiff
When the cookies are cool, put 3-4 stripes of glaze on each
(push the cookies together and you can glaze a row at a time)