Earl Grey Tea Cookies

2 c flour whisk mix until just combined shape into two logs, 1¼″ in diameter freeze ~1 hour slice into ¼″ disks bake 13–15 minutes at 350°F cool on sheets
3 T finely ground Earl Grey tea leaves
½ t coarse salt
1 c unsalted butter, room temperature mix until pale and fluffy
½ c icing sugar
1 T finely grated orange zest (optional)
  1. Whisk together flour, tea, and salt.
  2. Mix butter, sugar, and zest at medium speed about 3 minutes, until pale and fluffy.
  3. Reduce mixer speed and gradually mix in flour mixture until just combined.
  4. Divide dough in half, and shape into logs around 1¼″ in diameter.
  5. Freeze until firm, about 1 hour.
  6. Cut logs into ¼″ slices.
  7. Bake, one inch apart, 13–15 minutes, until edges are golden.
  8. Cool on sheets.

Variation: you could probably just add some tea to your favourite shortbread recipe…

Stolen from Martha Stewart's Cookies