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.