Tea from 5 tea bags
9 ounces flour (1 3/4 cup flour)
6 ounces butter (1 1/2 sticks)
3 oz granulated sugar (1/4 cup + 2 tablespoons)
1.5 oz confectioners’ sugar (just shy of 1/4 cup)
2 eggs (if you want richer cookies – 3 egg yolks)
1 tsp vanilla paste
Run tea in a food processor until fine.
Add flour and process together. Cream butter with sugars until light and fluffy. I use my stand mixer, medium speed, for 3-5 minutes. Add eggs one at a time, being sure to fully incorporate before the next addition. Add vanilla. At this point, I switch to a wooden spoon. Fold in flour just until it is incorporated.
For sea shell shapes: Put dough in piping bag with a large star tip. Start at the top of the shell, piping for a couple of seconds in the same place, and then pulling down slightly to finish the shell. The ends can be cleaned up by wetting your finger and smoothing the jagged edge at the bottom.
Since there isn’t any baking soda in these, they don’t spread much. You can place them within a half-inch of each other on a sheet pan lined with parchment.
Bake at 375 for 10-11 minutes.