Directions

1Melt butter on medium heat.

2Stir tea into the melted butter, constantly stirring until tea leaves unfurl and butter changes color, about 5 minutes. Remove from heat, let sit another 5 minutes. Strain, extracting as much butter as possible. Cool to room temperature. (will need 1 1/2 cups of this butter, so add in room temperature butter to mixture if tea leaves soaked too much up.)

3Preheat oven to 350°F.

4Mix infused butter & sugar until combined - best with electric mixer with paddle attachment. Add in vanilla.

5In a separate bowl, sift together flour and salt, then add in the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.

6Place dough mixture onto surface dusted with flour and shape into flat disk. Wrap in plastic and chill for 30 minutes.

7Roll dough 1/2-inch thick and cut with 3 in x 1 in cookie cutter. Place onto an un-greased baking sheet and sprinkle with sugar.

8Bake 20-25 minutes until edges begin to brown. Let the cookies cool, and enjoy!