In a food processor, combine 1 cup of unsalted butter, 1 cup of icing sugar, 2 cups of all-purpose flour, and a pinch of fine sea salt. Add 2 tablespoons of Earl Grey tea leaves and 1 teaspoon of Earl Grey extract. Pulse until a smooth dough forms.

Divide the dough into two equal sections and roll each into a log of 1.5 to 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Remove the logs from the refrigerator, unwrap, and slice into 1/4 to 1/2 inch thick pieces.

Line a baking sheet with parchment paper, place cookies on the sheet an inch apart, and bake for about 10 minutes until edges turn lightly golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.