Place butter in a pan on the stove over medium-low heat. Don't let the butter brown, but liquefy.
Add tea leaves and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 1 cup in the end.
Let butter solidify and get cold again. Place in the refrigerator until hardened again. About 1 hour.
Cookies
In a mixer add butter and cream with sugar until smooth.
In a separate bowl mix flour, tea leaves and salt. Slowly add dry ingredients into butter and sugar mixture.
Once added completely, let the dough become one full dough ball. Wrap in plastic wrap and allow to cool for 1 hr.
Preheat oven to 325 F and use parchment paper to line 2 baking sheets.
Roll out dough onto a floured surface about ¼ inch thick. Use a cookie cutter to cut shapes out. Place on pan. Dust with a bit of sugar and salt.
Bake for 22-25 minutes, until golden brown. Allow to cool and enjoy
Notes
- Tea: You can use your favorite tea leaves. I prefer something floral or earl grey.- Infusing butter: this way you'll get the best flavor, but you do need to re-cool butter, which might be best to do the night before.