Chai Lime Shortbread

Beat together brown sugar, butter, lime zest and vanilla using a pastry blender.

Cut open tea bags and grind using a mortar and pestle or spice grinder if there are any larger pieces. Add to the butter mixture.

Add flour and salt. Continue to combine with pastry blender until mixture begins to form a dough that you can press together with your hands. Make sure all ingredients are fully combined (no large lumps of anything, dry crumbly bits of flour, etc.) and begin to press together into one mass. Place on a plastic-wrap-lined board and roll into a log shape with your hands. Wrap tightly in plastic wrap and place in refrigerator for one hour.

Preheat oven to 325ºF.

After removing the log from the fridge, roll dough a little (like its a rolling pin) to smooth out the outside of the log. Slice into 1/4-inch rounds and place on parchment-lined cookie sheet. Bake for 25 minutes or until edges are golden brown. Place on a wire rack to cool.

To make the glaze, in a small bowl, whisk powdered sugar, lime juice and melted coconut oil. It will be on the thicker side. You want it to have enough viscosity to stay on the cookie, but a little drippage is fine. Add water by the teaspoon if it seems too thick.

Once cookies are cool, spoon about 1 teaspoon of glaze onto each cookie, smoothing it out with the back of the spoon. The glaze will set quickly. Top with a sprinkle of lime zest if desired. Enjoy!