Step 1

Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.

Step 2

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.

Step 3

Wrap the dough in plastic wrap and chill for 30 mins.

Step 4

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.

Step 5

Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.

Step 6

Chill the cut cookies for 20 minutes before baking. This will help keep the cookies from spreading when they hit the heat.

Step 7

Bake for about 12-14 minutes or until the edges are just barely brown. Cool on wire racks.

Step 8

These cookies freeze well in an air tight container.