- Yield:Makes 2 dozen cookies
- Active time: 30 minutes
- Total time:1 hour 45 minutes
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Earl Grey tea leaves
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla.
In the bowl of a food processor, combine flour, baking powder, salt, and tea leaves. Pulse until tea leaves are finely ground, 6-pulses.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy, about 4 minutes. Beat in vanilla, followed by egg. Add dry ingredients to bowl and mix just until dough comes together. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Lightly flour a clean work surface. Roll dough out to 1/8-inch thickness. Cut out cookies with cutter of your choice, then transfer to prepared baking sheet. Bake until cookies are just golden at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.