1 cup (2 sticks) unsalted butter
1/2 cup powdered sugar
2 cups all-purpose flour
½ tsp salt
2 teaspoons of loose Masala Chai Tea (grind in Magic bullet until small flake, not powder
1 cup powdered sugar
¼ tsp ground cinnamon
2 tbsp water
1 tsp vanilla extract
Preheat oven to 350 degrees. Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment. Add in flour, salt, and loose tea leaves. Continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together.
Roll out dough on a lightly floured surface until its ¼ inch thick. Cut out cookies using a 2 inch round cookie cutter. Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are golden brown, then transfer to a cooling rack to cool completely.
Once cooled, whisk together icing ingredients until smooth. Dip half of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set.
For a stronger initial flavor, mix the butter and tea leaves together about 6 hours ahead of time to infuse.