Begin by placing 1 cup of unsalted butter in a large mixing bowl to soften at room temperature for about 30 minutes.

Using a handheld or stand mixer, beat the softened butter together with ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract on low speed for about 2-3 minutes.

Gradually sift in 2 cups of all-purpose flour and ¼ teaspoon of salt, followed by 1 tablespoon of crushed Earl Grey tea leaves. Mix until a thick dough forms.

Carefully shape the dough into a log approximately 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C).

After chilling, slice the dough into ¼-inch thick rounds and place them on a lined baking sheet.

Bake the cookies for 13-15 minutes or until lightly golden around the edges.

Transfer the cookies to a cooling rack and allow them to cool completely.