1. Pre-heat the oven to 325. Leave 3/4 of your cup of butter on the counter to soften, and place the other remaining 1/4 in a small saucepan.

2. Melt the butter over medium heat, and when it has all liquified drop the teabags into the pot. Cover the teabags in butter with a spoon, ensuring they are “steeping” in the liquid, then gently press to release the flavour into the butter. Leave on the stovetop on low to steep for at least 5 minutes, then remove from heat and leave the tea in the pot until the butter has cooled. Gently press the tea bags to release any trapped liquid before removing them.

3. Pour the tea-infused butter into a mixing bowl, and add all of the other remaining ingredients. Using an electric mixer, mix on high for at least ten minutes, or until the dough is extremely light and fluffy (ideally the consistency of marshmallow fluff)

4. Once the dough is fluffy and whipped to perfection, place it in the fridge for about 10 minutes to cool. After it has cooled, drop balls of dough with a tablespoon onto a cookie sheet (non-greased) to create a “snowball” effect. Top each cookie with sprinkles of your choosing, or leave them plain if you prefer.

5. Bake the cookies for about 15-20 minutes, or until the edges start to turn slightly golden. Remove from the oven, let cool, and serve with a cup of Heavenly Cream tea!