Ingredients

• 1 cup Unsalted Butter, softened (226 g)
• 2 cups Powdered Sugar, divided (240 g)
• ½ tsp Almond Extract
• 2 cups Organic Unbleached White All-Purpose Flour (272 g)
• 1 tsp Salt
• 1 cup Almond Flour (112 g) or Natural Almond Flour
• 2 tsp finely ground Earl Grey Tea

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and 1 cup powdered sugar on medium speed until well combined and smooth. Scrape down the sides and bottom of the bowl as needed.

3. Add almond extract and mix until incorporated.

4. In a separate bowl, whisk together flour, salt, almond flour and Earl Grey tea.

5. Add dry ingredients to the butter mixture and mix on low speed until just combined and no dry flour remains.

6. Using a 1 tablespoon scoop, portion dough and roll each portion into a ball. Place cookies on the prepared baking sheet, leaving about 1 inch between each cookie.

7. Bake for 14–16 minutes, or until the bottoms and edges are lightly golden.

8. Let cookies cool on the baking sheet until warm but no longer hot.

9. Place remaining powdered sugar for coating in a shallow bowl. Gently toss warm cookies in the powdered sugar until evenly coated. Transfer back to the baking sheet and let cool completely.

10. Once cookies are completely cool, toss them in powdered sugar a second time for a thicker coating, or dust the tops with additional powdered sugar as needed.

1. If using loose-leaf Earl Grey tea, grind the leaves to a fine powder before measuring.

1. Store cookies in an airtight container at room temperature for up to 1 week.

2. Unbaked dough balls can be frozen and stored in the freezer for up to 1 month. Bake directly from frozen, adding a couple of minutes to the original bake time.