Earl Grey Tea Cookies

2 cups all-purpose flour
½ cup granulated sugar
½ cup confectioners’ sugar
2 tbsp Earl Grey tea leaves, from approx 6 tea bags
½ tsp salt
1 tsp pure vanilla extract
1 cup butter, cut into pieces

Pulse together all the dry ingredients in a food processor (or blender if you don’t have one, in which case you’ll need to transfer the dry ingredients to a large bowl and use a hand mixer when you add the other ingredients) until the tea leave are pulverized. Add the vanilla, 1 tsp water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of cling film and roll into a 12 inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment or foil lined baking sheets, 1.5 inches apart. Bake on 375 degrees F until edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.