Earl Grey Shortbread Cookies
2 cups all-purpose flour
2 tablespoons loose Earl Grey Black Tea leaves
½ teaspoon salt
¾ cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (or 2 sticks) butter, at room temperature
~ In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour.
~ Add the confectioners' sugar, vanilla, and butter. Pulse together just until dough is formed.
~ Place dough on a sheet of plastic wrap, and roll into a log, about 2 ½ inches in diameter. Tightly twist each end of the wrap, and chill in refrigerator for 30 minutes.
~ Preheat oven to 375°F.
~ Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets, 2 inches apart.
~ Bake until the edges are just brown, about 12 minutes.
~ Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.