Earl Grey Cookies

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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

1/2 teaspoon vanilla

1 egg

In the bowl of a food processor, combine flour, baking powder, salt, and tea leaves. Pulse until tea leaves are finely ground (about 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 (175°C). Line 2 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.