In a medium bowl, whisk together the flour, salt, and tea. Set aside.

In a small bowl, combine the granulated sugar and the orange zest. Rub the orange zest into the sugar until the sugar is fragrant and has the texture of wet sand.

In a large bowl, beat the butter and the sugar mixture on medium until light and creamy.

Add the egg and vanilla and until incorporated.

Gradually add in the flour mixture, beating on low speed until fully combined.

Transfer the dough to a flat work surface and shape into a small rectangle. Wrap the dough in plastic wrap and chill until firm, about 1 hour.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough out to ¼ inch thickness. Use a snow globe shaped cookie cutter to cut out the cookies. Re-form and re-roll the dough as needed.

Place the cookies onto the prepared baking sheet and return the baking sheet to the refrigerator for 15 minutes before baking.

Bake the cookies for 8-10 minutes, until lightly golden around the edges. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, whisk together the powdered sugar and meringue powder.

Add ¼ cup of warm water and orange extract and beat on low speed until well combined. Then, beat on high speed until glossy and the icing holds stiff peaks.

Stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.

Transfer icing into a piping bag with a small round tip.

Pipe an outline of white royal icing around each cookie. Then, pipe around the interior of the outline until the entire cookie is iced. Use a cookie pick to adjust or fill in spots as needed. Let the icing dry completely, about 2 hours.

Use a black edible food marker to draw the snow globe’s interior design onto each cookie. In this case, draw St. Paul Cathedral’s outline and some small wide v marks for birds. Let dry completely before serving.

Use a clean food safe paintbrush and gold food coloring to paint the snow globe’s base. Let dry, about 30 minutes.