These earl grey shortbread cookies are so buttery, simple and gorgeous! They're just made for enjoying at afternoon tea or for dessert.
Set up a stand mixer with the paddle attachment and combine the butter and sugar in its bowl. Beat them together until fluffy. Add in the salt and the loose leaves from the two tea bags and let them get mixed in. Finally, slowly add in the flour until you have a soft dough. Turn the dough out onto a big sheet of plastic wrap and form it into a long rectangle about 2 inches in height. Wrap it up and set it in the refrigerator to chill for an hour. This will make the dough easier to slice and the butter cold when it hits the oven.
When the hour is up, pre-heat the oven to 350 and line a sheet tray with a silicone mat or parchment. Take the dough and slice the rectangle into 1/2 inch cookes. You should get roughly 18-20 out of the rectangle. Line them up with a little room in between them on the sheet tray and bake them for 20 minutes. Let them cool, then serve with your favorite tea!