Step 1

Place the 1 1/4 cups of unsalted butter into a small saucepan and heat until it just turns to liquid.

Step 2

Add the loose tea and stir.

Step 3

Continue to heat on low for an additional 5 minutes.

Step 4

Remove from heat and let the butter mixture sit for 5 minutes. At this point the butter will definitely be a different yellow hue and that's good!

Step 5

With a fine sieve over a medium bowl, strain the butter. Gently push down to remove any excess butter from the tea. You should end up with a total of 1 cup (1/4 cup will remain in the tea, but that's ok).

Step 6

Allow the butter to come to room temperature before moving on. Depending on your home temperature, it may not become solid, but you can continue as long as it's cooled.

Step 7

In a bowl of an electric mixer, cream the butter, brown sugar and granulated sugar until well combined.

Step 8

Add the egg and vanilla, mixing thoroughly.

Step 9

In a medium bowl, whisk together the salt, flour and nutmeg.

Step 10

Gradually add the dry mixture to the wet while mixing on low speed until just combined.

Step 11

Divide the dough into three equal portions, place onto separate sheets of plastic and securely wrap. Gently press down on the plastic wrap and shape the dough into three rectangles about 1 1/2-inches thick. This will make it easier to roll out the dough.

Step 12

Refrigerate for at least one hour to overnight.

Step 13

Preheat oven to 350 degrees F., and prepare two baking sheets by lining them with parchment paper.

Step 14

Remove one rectangle of dough from the fridge and on a well floured surface, roll the dough until it is about 1/4-inch thick.

Step 15

Using a 2 1/4-inch cookie cutter, cut out the cookies and place onto prepared baking sheets. Repeat with remaining dough.

Step 16

Bake for 12 - 15 minutes or until edges are lightly golden.

Step 17

Remove to a wire rack and allow to completely cool before frosting.

Step 18

In a medium bowl and with a rubber spatula, combine the powdered sugar, butter vanilla, cinnamon and milk, one tablespoon at a time and mix until well blended.

Step 19

It may be necessary to add a touch more milk or powdered sugar depending on the spreading consistency - too dry, add one teaspoon of milk to thin it; too wet, add a teaspoon of powdered sugar.

Step 20

Frost cookies.