Cream butter, brown sugar, and vanilla together until well combined, smooth and fluffy. In a separate bowl, combine remaining ingredients.
Gently add dry ingredients to creamed butter mixture, stirring until just combined. DO NOT overbeat! .
Gather the dough together into a disk shape and wrap in plastic wrap. Refrigerate for about an hour
Line cookie sheets with parchment paper, dust your work surface with a bit of flour, preheat oven to 350°.
Roll chilled dough out to about ¼″ thick, cut into desired shapes. Carefully transfer cookie cut outs to baking pans, chill for another 10 minutes.
Bake cookies for 8-12 minutes, or until lightly brown.
Allow cookies to cool before transferring from cookie sheet – they are much more delicate when hot!
Makes about 2 dozen cookies, depending on size.* There are several types of instant tea out there. What you're looking for is just dried tea, and tea leaves should be the only ingredient, or pretty close. What you do NOT want is instant iced tea powder containing sugar and other ingredients. If you can't find the right stuff, the tea can be omitted!</i>