Brew 1/4 c. chamomile tea and reserve 1 1/2 tbsp. for the icing.

Beat eggs. Add butter, sugar, milk, remaining tea, and almond extract, and mix well. Mix baking soda in a little water (enough to stir) and add to mixture. Sift flour and baking powder together and blend gradually into cookie mixture. Grease and flour cookie sheets. Roll dough into 1/4" thickness and cut with cookie cutters. Place on a cookie sheet and bake in a 375°F oven for 10-12 min.

For icing, sift powdered sugar and stir in milk and 1 1/2 tbsp. tea until mixture reaches icing consistency. Add vanilla extract and stir. Divide icing into containers and add food coloring to each container to obtain desired colors. Ice cookies after they have cooled. Allow icing to dry before moving cookies.

Prep time: 15 min. Cook time: 12 min.