These cookies have a lovely fragrance imparted by the bergamot rind and malva flower contained in the imperial earl grey tea blends.

They go great with tea or milk!

1 cup softened margarine (try to get the kind that's trans-fat free, yo)
1 cup granulated sugar
1 egg white
1/2 cup confectioner's sugar
2 1/2 cups flour
6 teabags of imperial earl grey tea
2 tablespoons lemon juice
1 tablespoon coriander powder
1 cara cara navel orange (also called red navel)
1/8 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp baking soda

0. Preheat the oven to 350F.
1. Juice the cara cara navel into a small bowl. It's okay and actually a nice touch if some of the pulp makes it in. Add the lemon juice and the tea leaves and set aside. This mixture needs to sit together for at least 15 minutes, so do it before you set the margarine to soften.
2. Cream together 1 cup softened margarine (2 sticks) and the sugars until they are light and fluffy.
4. Mix in the egg whites and spices.
5. Mix in the juice/tea leaf mixture.
6. Mix together the flour and baking soda, then add the mixture to the wet ingredients 1 cup at a time until a dough forms.
7. Drop the cookies by spoonfuls onto cookie sheet, preferrably lined with parchment or foil.
8. Bake for 10-15 minutes until desired level of brownness is achieved.
9. Remove from oven and allow to cool. Enjoy with milk or tea!