Directions:
- Whisk together flour, tea and salt in a small bowl and set aside.
- Mix butter, sugar and lemon zest together in a bowl with an electric mixer. Mix on medium speed for about 3 minutes, until mixture is fluffy and pale yellow.
- Reduce the speed to low and slowly add in the flour mixture, just until combined.
- Divide dough in half. Place each half on parchment paper and shape into logs, about 1-1/4 inches in diameter. Press out as much air as possible from the parchment. Place rolls in freezer for about an hour.
- Preheat oven to 350⁰C (175⁰F).
- Remove rolls form freezer and remove parchment. Cut each log into ¼ inch thick slices. Space 1-inch apart on parchment-lined baking sheets.
- Bake until edges turn golden, approximately 13-15 minutes. Let cool on wire racks.
For a variation on cookie shape, roll out dough onto a lightly floured surface and use your favourite shaped cookie cutter. Cookies in image were made with a star-shaped cookie cutter.
Note: cooking time may vary by type of oven.