Raspberry Lemon Tea Sugar Cookies

What you'll need for the dough:

• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 tsp lemon zest
• 2 tbsp ground Raspberry Lemon Tea leaves
• 1 tsp pure vanilla extract
• 1 egg
• 2 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

What you'll need for the Raspberry Lemon Tea Glaze:

• 1/4 cup strongly brewed Raspberry Lemon Tea
• 1 – 1 1/ 2 cups powdered sugar
• a few drops of pure vanilla extract
• food coloring of choice, optional

How to make: 

1. In a small bowl, whisk together flour, baking soda and salt. Set aside.
   
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest and ground Raspberry Lemon Tea leaves. Cream together for 5 minutes. Scrape down the sides of your bowl, and add in the egg and vanilla, and beat for another two minutes. Add in the dry ingredients and beat on low until combined.
   
3. Wrap the ball of dough in plastic wrap and shape into a disk. Place in the fridge to chill for 6 -24 hours
   
4. Once your dough has chilled, remove it from the fridge and let it come to room temperature for 60 minutes. Pre-heat your oven to 350F degrees and line two baking sheets with parchment paper.
   
5. Use a cookie scoop to scoop the dough out onto a parchment lined baking sheet – 8 per sheet, leaving 1.5-2 inches between each cookie.
   
6. Place the cookies (one pan at a time) into the oven to bake for 10-12 minutes or until the edges are a light golden colour and the tops are puffed and crackly.
   
7. Remove from the oven and allow to cool completely before glazing.
8. In a small bowl, whisk together the cool brewed Raspberry Lemon Tea, vanilla and 1 cup of the powdered sugar until smooth. If your glaze seems too runny, add in more powdered sugar 2 tbsp at a time until it is a thick, creamy, but still pourable glaze that you can drizzle. Feel free to mix in a small amount of food coloring. 
   
9. Drizzle the glaze over the cookies and allow it to set for five minutes.