In a food processor, combine 1 cup of room temperature unsalted butter, ½ cup of icing sugar, 2 cups of all-purpose flour, ½ teaspoon of fine sea salt, 2 tablespoons of fine Earl Grey tea leaves, and 1 teaspoon of Earl Grey extract. Pulse until a smooth dough forms, approximately 1-2 minutes.

Divide the dough into two logs, each about 1.5-2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) while the dough chills. Line a baking sheet with parchment paper.

Once chilled, remove the logs from the refrigerator and slice the dough into ¼ to ½ inch thick pieces. Arrange on the baking sheet.

Bake the cookies for about 10 minutes until barely golden on the bottom. They will firm up as they cool.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.