Place the milk in a coffee mug and heat in the microwave for 45 seconds. Add the 2 tea bags and steep for at least 5 minutes.

Meanwhile, combine the flour and salt in a medium bowl and mix well. Set aside.

Cream together the butter and sugar. Add in the blueberry lavender tea (from inside the tea bag) and the vanilla. Mix well.

Add half of the flour mixture to the butter mixture and mix well. Add in the tea steeped milk and mix until combined. Add in the remaining flour mixture and mix until a dough forms.

Shape into a circle, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 325 degrees.

Remove the dough from the refrigerator. Roll out to 1/4 inch thickness. Cut into small circles. Place the cookies on a baking sheet lined with parchment paper. Sprinkle with purple and clear sprinkles.

Bake the cookies for 12-14 minutes or until they are lightly browned around the edges.

Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.