Martha Stewart Earl Grey Tea Shortbread

Ingredients

2 cups all-purpose flour

2 tablespoons finely ground Earl Grey tea leaves (3 bags - use spice grinder to grind)

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, softened

2/3 cup confectioners' sugar

1 tablespoon finely grated orange zest

Step 1

Whisk flour, tea, and salt in bowl to combine

Step 2

Put butter, sugar, and orange zest in food mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

Step 3

Divide dough in half. Transfer each half to a piece of wax paper; shape into logs forcing out air. Freeze until firm, 1 hour.

Step 4

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

Step 5

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.