FOR THE SUGAR COOKIES

1. Beat together the butter, sugar, eggs and vanilla in a medium size bowl.

2. Add in the baking powder and salt. Stir in the flour slowly, about 1/2 cup at a time.

3. Once everything is all combined, cover the bowl and chill the dough in the fridge for 3 hours.

4. Preheat the oven to 400 degrees Fahrenheit. Flour the surface you will be working on, and begin to roll out the chilled dough until it is about 1/2 inch thick. Using a cookie cutter, cut into shapes or even just cut into squares with a pizza cutter.

5. Set the cookies on a greased cookie sheet and bake for 8 minutes. Cool completely before icing.

FOR THE TEA ICING

1. In a small bowl, mix together the confectioners sugar with the cooled tea concentrate until you get a nice icing consistency to brush it on. I find a pastry brush works the best, but if you don’t have one you can use a spoon to ice the sugar cookies. Depending on the size of your cookies, you may need more tea icing. Easily add extra confectioners sugar and tea concentrate until you get the desired thickness.