Sinfully Cherry Tea Cookies

PREHEAT oven to 350°F.
COMBINE butter and sugar into a mixing bowl and mix until smooth, at least 3 mins.
BEAT in egg, almond extract, and 1 tsp. Madagascar Pure Vanilla Extract, then set aside.
STEEP 2 Tbsp. Sinfully Cherry Tea in 8 oz. of water, at 180° for 5 mins.
IN a separate bowl, combine baking powder and salt with flour. Slowly add flour mixture to wet ingredients a little at a time, stirring until fully incorporated.
STRAIN brewed tea, keeping both the liquid tea and wet tea leaves.
MIX 1 Tbsp. of wet tea leaves into your cookie batter.
REMOVE dough from mixing bowl and place onto a floured surface.
DIVIDE the dough into workable batches, roll and cut into desired shapes. You will want these cookies to be on the thicker side (close to ¼ inch).
BAKE at 350°F for 8-10 mins. Remove from oven and let cool on the cookie sheet.
For Glaze:
WHISK together powdered sugar, remaining ½ tsp. Madagascar Pure Vanilla Extract, and 2 Tbsp. brewed tea. Add more tea as desired while whisking to make a thinner glaze.
DIP cookies into glaze and lay on a flat surface to begin garnishing. Recommended: glaze one cookie at a time and garnish immediately as glaze will harden quickly.
GARNISH with Rose Petals, Rose Sugar, Lavender Buds, or other edible botanicals.