• First, melt butter in a medium sauce pan with the contents of the two tea bags. Stir frequently to make sure the tea and butter are mixed well.
• Let the butter melt and sizzle for a minute with the tea then turn off the heat, cover, and let sit for 10-15 minutes to infuse.
• Strain the tea out of the butter by pouring the melted butter carefully into a mixing bowl. Allow butter to cool to room temperature before making cookie dough.
• When the butter is cooled add both types of sugar and mix with a mixer on high speed for one minute.
• Add the peach jam, egg, egg yolk, vanilla extract, and lemon zest to the butter sugar mixture and mix on high for 2 minutes. It should look smooth and creamy.
• Sift the cake flour, all purpose flour, baking soda, baking powder, and salt over the wet mixture and mix on low until it comes together in a soft dough.
• I use a spatula to scrape the sides and bottom of the bowl to make sure the dough is evenly incorporated.
• Using a 2 ounce scoop I scoop out a portion of cookie dough. While the dough is in the scoop I make an inch indention in the center and fill with a half teaspoon of peach jam. I pinch closed, release the dough onto a cookie sheet and repeat with remaining dough.
• Bake cookies at 375*F for 10-12 minutes or until the cookies are golden lightly on the edges and top.
• Allow cookies to cool on a wire rack until completely cool to the touch for glazing.

Peach Tea Glaze

• Place 1/2 cup of water in a sauce pan or in the microwave to get piping hot.
• Steep one peach tea bag in the very hot water for 5 minutes. Squeeze out the tea bag to get as much tea flavor out and discard the bag.
• In a bowl place the powdered sugar and add 2 tsps of lemon juice and 3 tablespoons of peach tea.
• Mix until smooth and creamy adding more tea if the glaze is too thick. The glaze should be the consistency of honey.
• Dip each cookie into the glaze and place on a wire rack to allow the glaze to set. Glaze will set anywhere form 30 minutes to 2 hours depending on how hot and humid your kitchen is.
• Sprinkle the tops of the cookies with crushed pearl sugar while the glaze is still wet.
• Cookies will keep for one week in a tightly closed container.
• Enjoy!