Russian Spice Cookies

Steps

1. Soak the ground coffee in ½ cup hot water, stirring until dissolved. Steep the herbal tea in ¾ cup hot water for 10 min. Let coffee and tea cool completely and reserve.
2. In a large bowl, whisk together the coffee mixture, egg, and oil. With a spatula, carefully fold in the cake mix and orange peel. If it’s too dry, knead with your hands until a ball of dough forms. Cover mixing bowl with plastic wrap and refrigerate until dough is chilled, about 1 hour.
3. Preheat oven to 325°F. Roll dough into balls (1 tbsp each) and arrange on parchment-lined baking sheet. Bake 13–15 min., until cookies start to crack. Allow cookies to cool completely.
4. In a medium bowl, combine confectioners’ sugar with reserved tea and whisk to form a glaze. Dip cookies in glaze to fully coat the tops, working quickly before the glaze dries. Let dry on a cooling rack. Once the tops are dry, dip the bottoms in the glaze and allow to sit 5 min. Keep in an airtight container for up to 4 days.