London Fog Shortbread
1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped (1 tbsp. vanilla bean paste)
2 tbsp. Earl Grey Tea (about 3 tea bags)
Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins. Pre-heat the oven to 350F. Roll out the dough to a little less then 1/4″ on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 mins. before baking. Bake the cookies for about 12 mins. or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.