Warm the milk, put the tea inside and let it stand for about 10 minutes. Remove tea bags and squeeze out.
Knead flour, sugar, butter, baking powder, salt and tea-milk to a smooth shortcrust. Pack the dough in foil and put at least 1 hour in the fridge.
Knead the dough again, roll it out in several portions on a floured surface and cut out Christmas trees. Alternatively, you can make something abstract and simply cut elongated triangles.
Place the cookies with a little distance on lined baking sheets and bake in succession in a preheated oven at 175°C for 10-12 minutes. Remove and let cool.
Icing:
Sift the powdered sugar and mix with the water. If necessary, add a little water or icing sugar to give it a good consistency.
If desired, make the glaze in different shades of green coloring.
Finishing:
Coat the filled trees with the glaze and sprinkle with colored sprinkles or other Christmas decoration.
Let stand the cookies 1-2 hours, until the glaze has set.
Rezepthinweise
To emphasize the icing on the cookies is relatively time-consuming, but the cookies look great.