earl grey shortbread

INGREDIENTS 2 CUPS ALL-PURPOSE FLOUR 2 TABLESPOONS LOOSE EARL GREY TEA LEAVES OR 5-7 TEA BAGS 1/2 TEASPOON SALT 3/4 CUP CONFECTIONERS' SUGAR 1 TEASPOON PURE VANILLA EXTRACT 1 CUP (2 STICKS) BUTTER, ROOM TEMPERATURE DIRECTIONS IN A MEDIUM BOWL MIX THE FLOUR, TEA, AND SALT, UNTIL THE TEA IS JUST SPOTTED THROUGHOUT THE FLOUR. ADD THE CONFECTIONERS' SUGAR, VANILLA, AND BUTTER. MIX JUST UNTIL A DOUGH IS FORMED. PLACE DOUGH ON A SHEET OF PLASTIC WRAP, AND ROLL INTO A LOG, ABOUT 2 1/2-INCHES IN DIAMETER. TIGHTLY TWIST EACH END OF WRAP, AND CHILL IN REFRIGERATOR FOR 30 MINUTES. PREHEAT OVEN TO 375 DEGREES F. SLICE THE LOG INTO 1/3-INCH THICK DISKS. PLACE ON PARCHMENT LINED BAKING SHEETS, 2 INCHES APART. BAKE UNTIL THE EDGES ARE JUST BROWN, ABOUT 12 MINUTES. LET COOL ON SHEETS FOR 5 MINUTES, THEN TRANSFER TO WIRE RACKS AND COOL TO ROOM TEMPERATURE. this is a great idea. i want to bake