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Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
In the bowl of an electric mixer, cream the butter and sugar till fluffy. Add the vanilla bean paste, the flour and the tea leaves. Mix until dough comes together.
Wrap the dough in plastic wrap and chill for 30 mins.
Roll out the dough to about 1/2-inch on a lightlyl floured surface. I like to use two 3/8-inch dowels (mine are about 16 inches long) on the counter with my dough between them. When I roll the dough, the dowels keep it from getting too thin or uneven.
Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.
Chill the cut cookies for 20 minutes before baking. This will help keep the cookies from spreading when they hit the heat.
Bake for about 12-14 minutes or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.