Delightful Earl Grey-infused shortbread cookies, perfect for tea time or a sweet treat.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a food processor, combine the flour, granulated sugar, confectioners' sugar, salt, and Earl Grey tea leaves. Pulse until the tea leaves are finely ground and mixed.
Grinding the tea leaves with the dry ingredients ensures even distribution of flavor.
Add the vanilla extract, cold water, and softened butter to the food processor. Pulse until the mixture forms a dough.
Ensure the butter is softened for easier incorporation.
Divide the dough into two portions and place each on a sheet of plastic wrap.
Dividing the dough makes it easier to handle and shape.
Roll each portion into a log about 12 inches long. Wrap tightly in the plastic wrap and refrigerate for 30 minutes.
Chilling the dough helps it firm up for easier slicing.
Slice the chilled dough into rounds about 1/3 inch thick.
Use a sharp knife for clean slices.
Arrange the slices on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Spacing prevents the cookies from sticking together as they bake.
Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a rack prevents the cookies from becoming soggy.
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