2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange zest
Whisk flour, tea, and salt in a small bowl; set aside.
Put butter, sugar, and orange zest in the bowl of an electric
mixer fitted with the paddle attachment. Mix on medium speed until pale
and fluffy, about 3 minutes. Reduce speed to low; gradually mix in
flour mixture until just combined.
Divide dough in half. Transfer each half to a piece of
parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in
diameter, pressing a ruler along edge of parchment at each turn to
narrow the log and force out air. Transfer in parchment to paper towel
tubes; freeze until firm, 1 hour.
Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.