Grind the contents of a chai tea leaf bag in a coffee grinder.
Line a large baking sheet with parchment paper.
In a large bowl, stir together flour, baking powder, salt, cinnamon, ginger, nutmeg. Whisk in the 1 tsp of ground chai tea leaves. Stir into dry ingredients as well.
In a stand mixer, cream butter and sugar.
Add eggs and vanilla. Continue to beat in mixer for 3-4 minutes, scraping down the sides of the bowl.
Beat in all the dry ingredients. Stop the mixer and stir in the apricots. The dough was slightly stiff, but still slightly sticky. Cover and chill dough for about an hour. While dough chills, preheat oven to 350° F.
Turn the dough out onto a lightly floured surface, and knead 7 or 8 times. Divide dough in half. Roll each loaf into a log and then flatten into a mounded shape on the baking sheet. The logs should be roughly 1 1/2 inches wide and 10 inches long, and spaced a few inches apart on the baking sheet.
Bake for 20 minutes, until lightly browned
Remove from oven and let cool 20 minutes. Reduce the oven temperature to 325 F degrees.
With a sharp serrated knife, slice diagonally into ½ inch thick slices. Place cut side down on parchment paper and bake again for 8-10 minutes. Turn slices over and bake another 8-10 more minutes or until the slices are crisp around the edges and golden brown.
In a small bowl, whisk together the confectioners’ sugar and milk until it forms a thick but pourable glaze (if too thick add a little more milk a teaspoon at a time. If too thin, whisk in more confectioner's sugar a tablespoon at a time). Drizzle on the cookies and toss on the sprinkles. Enjoy!