Ingredients
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1 cup confectioners' sugar
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1 1/2 tbsp Earl Grey tea from tea bags
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1 vanilla bean
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2 cups all-purpose flour
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2 sticks (1 cup) salted butter
Steps
1
Preheat oven to 325°F. In a food processor, pulse the sugar and tea until tea is finely ground.
2
Split the vanilla bean lengthwise and scrape the seeds into the food processor. Add the flour and pulse until combined. Cut the butter into chunks and add to the food processor. Pulse mixture until dough just forms. Transfer dough to lightly floured parchment-lined baking sheet. Gently pat into ½-inch-thick rectangle. Freeze 15 min.
3
Cut rectangle into ½-inch cubes. Arrange cubes 1 inch apart on 2 large baking sheets lined with clean parchment. Bake 18–20 min., until golden on bottoms. Let cool on a wire rack.
