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Preheat oven to 375 degrees.
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In a large bowl mix the flour, salt, tea and baking soda.
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With your mixer cream the butter, Crisco, sugar, brown sugar, eggs and vanilla until creamy.
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Slowly add your flour mixture until everything is well combined. May have to scrap down the sides to get everything mixed.
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Place your cookies on a cookie sheet (not greased) and bake for 10-12 minutes depending on the size of your cookies.
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Check for doneness and desired color.
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Let cool completely before icing.
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For the icing: Mix the royal icing with the cinnamon, ginger, cardamon and pumpkin spice.
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When cookies are completely cooled, decorate with the icing. I used a squeeze bottle.
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Let the cookies sit out overnight to harden the icing.
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This recipe makes enough icing for a double batch of cookies so you can cut it in half if you are making a single batch.
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Enjoy!