The addition of Earl Gray tea in this recipe gives the cookies the slightest hint of bergamot orange flavoring. Grind the tea leaves in a small food processor or a spice grinder.

　　

Ingredients

makes about 8 dozen

　　2 cups all-purpose flour

　　2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)

　　1/2 teaspoon coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup confectioners’ sugar

　　1 tablespoon finely grated orange zest

　　

Step 1

Whisk together flour, tea, and salt in a bowl.

　　

Step 2

Put butter, confectioners’ sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. 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 parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

　　

Step 4

Preheat oven to 350°F. 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. Cookies can be stored in airtight containers at room temperature up to 5 days.

　　Martha Stewart's Cookies