1-Combine dry ingredients and tea: In a food processor, pulse flour, icing sugar, salt, and finely ground Earl Grey tea leaves until evenly mixed.

2-Add butter: Add cold, cubed butter and pulse until mixture resembles coarse sand and just begins to clump; do not overmix.

3-Add extract: Add Earl Grey extract (or vanilla) and pulse a few more times until dough holds together when pressed.

4-Shape into logs: Turn dough onto floured surface, divide in half, roll each into a 1.5-inch diameter log, and wrap tightly in plastic wrap.

5-Chill: Refrigerate logs for at least 1 hour (up to 48 hours) to prevent spreading.

6-Slice and bake: Preheat oven to 350°F, line baking sheet with parchment (do not grease), slice logs into 1/4-inch rounds, place 1 inch apart, and bake for 10 minutes until bottoms are lightly golden and tops remain pale.

7-Cool: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.