Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone mat.  Set aside.

In the bowl of an electric mixer, cream the butter, powdered sugar, and vanilla together until fluffy.

While the butter and sugar are creaming, whisk together in a large bowl, the all-purpose flour, almond flour, tea leaves, spices, black pepper, and salt.

Gradually add the dry ingredients to the butter mixture. Mix on low sped until just combined.

Use a medium cookie scoop to make 1-inch balls.

Place on the prepared baking sheet 1-inch apart.

Bake in the preheated oven for 12-14 minutes or until the cookies are lightly browned.

Cool on the baking sheet for 5 minutes.

Whisk the powdered sugar and cinnamon together in a shallow bowl.

Carefully roll each cookie in the powdered sugar and transfer to a wire rack to cool completely.

Repeat with the remaining cookies.

When all the cookies are cooled completely, roll each cookie again in the powdered sugar mixture.

Store in an airtight container in the refrigerator for 2 weeks or freeze for up to 3 months.