Earl Grey Tea Cookies

Instructions

1. Prepare the tea
   Grind the Earl Grey tea leaves in a spice grinder or food processor until they become a fine powder. This will ensure the tea flavor is evenly distributed throughout the dough without leaving large tea leaf pieces.
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 a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and lemon zest, and beat until incorporated.
4. Form the dough
   Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. If using lavender buds, gently fold them in. The dough will be soft. Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
5. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the chilled dough log in granulated sugar to coat the outside.
6. Slice and bake
   Using a sharp knife, cut the dough log into 1/4-inch thick slices. Place the slices about 1 inch apart on the prepared baking sheets. Sprinkle with dried cornflower petals if using. Bake for 10-12 minutes, or until the edges are just barely golden.
7. Cool and serve
   Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 5 days.