Chai Ginger Cookies

Heat oven to 375°F. Cut open tea bags; set aside.

In large bowl, beat brown sugar and butter with electric mixer on medium speed until well mixed. Stir in contents of 2 of the tea bags, the flour and vanilla until mixed. Stir in ginger.

In small bowl, mix granulated sugar and contents of remaining tea bag. Shape dough by scant tablespoonfuls into 1-inch balls; roll balls in sugar mixture. Onto each of two ungreased cookie sheets, place 12 balls about 2 inches apart. Press bottom of drinking glass on each ball until about ¼-inch thick.

Bake one cookie sheet 7 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Repeat with second cookie sheet. Repeat with remaining balls. Cool completely, about 20 minutes.