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Lemon tea cookies
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| 2 cups | All-Purpose Flour, (plus more for rolling) |
| 2 cups | all purpose flour |
| 4 teaspoons | high quality loose-leaf herbal lemon tea finely ground |
| 1/2 cup | Sugar |
| 1/2 teaspoon | Table Salt |
| 1 cup | Unsalted Butter, (softened) |
| 1 teaspoon | Lemon Extract |
| 1/2 teaspoon | Vanilla Extract |
Food Processor Method: Combine the Flour,tea and Sugar in the bowl of a food processor, and pulse until combined. Add the Flour and Salt, and pulse until combined. Add the Butter and Extract, and process continuously until the dough begins to come together. Turn out onto a lightly Floured work surface and bring the dough together. Form into 2 disks about 1-inch thick. Refrigerate until firm, at least 1 hour.
Preheat the oven to 325°F. Line baking sheets with parchment paper.
Roll the dough between sheets of lightly Floured parchment paper until 1/4-inch-thick. Use a lightly Floured 2-inch round cookie cutter or another cookie cutter of your choice and cut out as many rounds as possible. Transfer to the prepared pans, spacing 1 inch apart. If the dough has softened, refrigerate again until firm. Gather scraps, re-roll, and cut.
Bake until pale golden, not brown, about 15 minutes. Cool on the pans on wire racks for 2 minutes, then cool completely on wire racks.
Lemon Curd; Raspberry Jam; or your favorite Jam or Preserves (optional) If you want to make sandwich cookies, spread your favorite Jams and Preserves in a thin layer (less than 1 teaspoon) onto the bottoms of the cookies, and sandwich together.
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