Earl Grey black tea .... Recipe adapted from Martha Stewart
Makes about 4 dozen cookies
1 cup all-purpose flour, plus more for dusting
1 tablespoon finely ground Earl Grey tea leaves (from about 8 bags)
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup confectioner's sugar
1/2 teaspoon vanilla
1 tablespoon dried culinary lavender
Combine the flour, tea and salt in a mixing bowl. Whisk together, then set aside.
Using an electric mixer on medium speed for about 3 minutes, blend the butter, lavender and sugar together until pale and fluffy. Set the speed to low and slowly mix in the flour mixture until combined.
Place the dough on parchment paper and shape it into a log. Using the parchment paper, roll the log until it is about 1.25 inches in diameter. To keep the log narrow, press a ruler along the parchment as you roll it. Place the log in a paper towel tube and freeze for at least an hour.
Preheat the oven to 350 degrees. Cut the dough log into 1/4” thick slices. Line baking sheets with parchment and place the cookies about an inch apart.
Bake for 13 to 15 minutes, until the edges turn golden. Cool cookies on wire racks.