3/4cupof confectioner’s, icing sugar (see notes if you don't have this)
1teaspoonof pure vanilla extract
1cup2 sticks of butter, room temperature
Greased baking sheet
Mix/pulse together the flour, salt, and tea leaves in a mixer/food processor until well blended and the tea is barely visible throughout the flour.
Add the confectioner's sugar, vanilla, and butter.
Mix thoroughly until you have a very crumbly texture. It may not seem dough-like, but you can test it by grabbing a bit with your hand and squeezing it together. It should then form a dough-like consistency. When the mixture is at this point, you're good to go.
Dump the crumbly mixture onto a clean, flat surface and roll/knead into a ball of dough. Then, pressing down, gently move back and forth to form a log of dough that measures approx. 1.5 ft long.
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes so that the dough solidifies.
After 30 minutes, preheat the oven to 375° F.
Take the dough out of the refrigerator, unwrap it, and with a sharp knife slice it into 1/2 inch pucks.
Place the cookie dough pucks onto the baking sheet leaving approx. 1 inch between cookies as they will expand.
Pop into the oven for 18-20 minutes or until the edges start to lightly golden and the cookies are cooked through.
Let the cookies cool for approx. 10 minutes before digging in.
If you don't have confectioner's sugar, you can mix 1 cup of granulated sugar and 1 tablespoon of corn starch in a blender, pulsing until the sugar has a powdered consistency.