Modified from the Martha Stewart Cookie Cookbook (link to original recipe here)

Ingredients:

2 cups all purpose flour (we used whole wheat)
2 tablespoons finely ground Earl Gray Tea (4-7 bags depending on how finely you grind it)
1/2 teaspoon coarse salt
2 sticks unsalted butter at room temperature
1/2 cup powdered sugar
1 teaspoon orange extract

Prepare:

Whisk together flour, tea and salt
Mix butter,  powdered sugar and orange extract in electric mixer
Mix on medium until pale and fluffy, about 3 minutes
Reduce speed to low, gradually add in flour mixture

Divide dough in half, transfer each half to parchment paper
Roll dough, in parchment paper, into logs of 1-2″ in diameter (your choice)
A sliced open paper towel tubes help keep the roll nice and round
Freeze about an hour, or refrigerate for a few hours (until firm)

Preheat oven to 350F

Slice logs of dough into 1/4″ to 1/2″ thick slices (your choice)
Space on baking sheets lined with parchment paper (or reusable silicone sheet)

Bake in convection oven 10 minutes
Bake in traditional oven 13-15 minutes

Store in airtight containers for a week.
Freezes well.