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.

Recipe Notes:
For a stronger initial flavor, mix the butter and tea leaves together about 6 hours ahead of time to infuse.