3 cups sifted all-purpose flour*
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter
1 3/4 cups firmly packed brown sugar
1/4 cup tea
1 cup blanched almonds, chopped fine
1/4 cup crystalized ginger, chopped fine
1 tsp. vanilla

Prepare tea by steeping 1/4 teaspoon tea leaves in 1/4 cup boiling water for 2 to 3 minutes; strain. Cool to lukewarm.

Preheat oven to 350°F.

Sift together flour, baking soda and salt. Set aside.

Cream butter. Gradually add brown sugar, creaming well.

Stir in half of the dry ingredients; mix thoroughly.

Add the tea; mix well. Blend in the remaining dry ingredients.

Stir in chopped almonds, ginger and vanilla.

Shape into balls, using a rounded teaspoonful for each. Place 2-inches apart on ungreased baking sheets.

Bake at 350°F for 12 to 15 minutes.

Note: If using self-rising flour, decrease baking soda to 1/4 teaspoon and omit salt.

Variation: If desired, 1/4 cup water may be substituted for tea.

Makes about 5 dozen cookies.