Earl Gray Cookies: The Duchesss Elegant Shortbread Tea Cookies

Instructions:

1. Prepare the Tea: Place the loose Earl Grey tea leaves into a small food processor or coffee grinder. Pulse until the leaves are reduced to a fine powder (a texture similar to coarse flour or cornmeal).
2. Cream the Fats: In the bowl of a stand mixer, beat the room-temperature butter until creamy, about 1 minute. Add the sugar, salt, and the finely ground tea powder. Beat on medium speed until the mixture is light and fluffy (3–4 minutes). Scrape down the sides thoroughly.
3. Incorporate Wet Ingredients: Beat in the vanilla extract, followed by the lightly beaten egg until just combined. Do not overmix at this stage.
4. Add Dry Ingredients: Reduce the mixer speed to low. Gradually add the all-purpose flour until the dough just comes together. Stop mixing immediately once no dry streaks of flour remain.
5. Form Logs: Divide the dough in half. Shape each half into a tight log, about 1.5 inches (4 cm) in diameter, using plastic wrap or a lightly floured surface.
6. Chill: Wrap the logs tightly and refrigerate for a minimum of 2 hours, or until the dough is very firm. This chilling step is critical for flavor development and shape maintenance.
7. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Slice: Using a sharp, non-serrated knife, slice the chilled logs into uniform discs, approximately 1/4 inch (6–7 mm) thick.
9. Bake: Place the cookie slices 1 inch apart on the prepared baking sheets. Bake for 10–12 minutes. The edges should be lightly golden brown, but the centers should still appear pale.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.