Lavender Earl Grey Cookies

1 cup vegan butter
3/4 cup powdered sugar
3 Tbs Earl Grey tea (from 8 bags)
1 Tbs lavender
1 tsp lemon zest
1 tsp vanilla extract
2 cups gluten free flour
2 tsp xanthan gum
1 tsp salt
1/4 tsp baking powder

1)  Beat butter, sugar, tea, lavender, lemon zest and vanilla on medium speed until creamy, about 4 minutes.
2)  Beat in flour, xanthan gum, salt and baking powder.
3)  Shape into two logs and wrap in plastic. Chill until firm.
4)  Slice 1/4 inch thick and bake at 350F for 12 to 14 minutes, or until golden.

Review:  Mike immediately asked, "why do you always make weird cookies?" Because I have a refined palette! Well, and because food is fun. These were a dry, shortbread type of cookie. The tea was not as crunchy as I would have thought, but i don't like the speckled appearance. I really recommend crushing the tea and lavender (coffee grinder? mortar & pestle?) for more even distribution. Overall, it was just a hint of flavor but still exotic.

Adapted from:
September 2018 issue of Real Simple