Instructions

1. In a food processor, pulse powdered sugar and tea leaves until well incorporated. Add softened butter to the food processor and cream with the sugar.
2. Add flour and salt. Mix just to combine, taking care not to over mix.
3. Remove dough from food processor and on a large piece of parchment or waxed paper, gently form dough into an 8-inch log. Roll the paper around dough to create a smooth log. (Dough will be sticky) Chill dough at least 4 hours or up two a few days.
4. When ready to bake, heat oven to 375F degrees.
5. Slice chilled dough into 1/4-inch slices and place on a cookie sheet lined with parchment or a silicone baking sheet. Bake for 13-15 minutes. Remove from oven and cool completely.
6. If desired, melt milk chocolate and dip half of each shortbread in. Let cool on a piece of parchment paper until chocolate cools and hardens. Cookies can be stored in the fridge for up to 7 days.