In a small saucepan, melt butter over medium-low heat. Reduce heat to low and stir in 2 Tablespoons or 2 bags of earl grey tea. Steep for 10 minutes. Remove from heat and strain out the tea leaves. Place butter in the refrigerator or freezer to cool to a softened butter consistency, stirring occasionally to ensure an even consistency.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Optional: Add 1 Tablespoon or the contents of 1 bag earl grey tea to a spice grinder and grind to a fine powder.

In a large mixing bowl, add softened earl grey butter, powdered sugar, and salt. Beat on medium speed until creamy. Add egg, vanilla, and earl grey tea powder and beat until combined.

Beat in flour 1 cup at a time until just incorporated.

If the dough is crumbly, add milk 1/2 Tablespoon at a time and beat to combine. Add milk until the dough comes together and resembles a cookie dough.

Transfer dough to a cookie press and squeeze out cookies 1 1/2 inches apart onto the baking sheet.

Bake 1 tray at a time for 7 to 9 minutes, until set and before the cookies begin to brown.

Allow cookies to cool for 3-5 minutes before transferring to a rack to cool completely. Ensure used baking sheets have cooled to room temperature before using for another batch or cookies may begin to melt while they are being squeezed out.

Cool cookies completely before storing in an airtight container.