Earl Grey Shortbread

Instructions

1. Prepare the tea
   Using a spice grinder or mortar and pestle, grind the Earl Grey tea leaves until fine. This will release the bergamot oils and ensure even distribution throughout the dough.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, ground tea leaves, and salt until well combined. Set aside.
3. Cream butter and sugar
   In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and confectioners' sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add flavorings
   Add the lemon zest, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully incorporated. If using lavender buds, add them now and mix briefly to combine.
5. Combine wet and dry ingredients
   With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and no dry flour remains, being careful not to overmix.
6. Form and chill the dough
   Turn the dough onto a lightly floured surface and shape into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. This chilling step is crucial for developing flavors and ensuring the cookies hold their shape.
7. Prepare for baking
   Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for 10 minutes to slightly soften. Unwrap and slice the log into rounds about 1/4 inch thick. Place cookies on the prepared baking sheets, spacing about 1 inch apart.
8. Bake and cool
   Sprinkle the tops of the cookies with granulated sugar. Bake for 13-15 minutes, or until the edges are just barely turning golden. The cookies should remain pale. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.