These Earl Grey sablés are delightfully buttery with a toothsome, crumbly texture. Flecks of Earl Grey tea leaves round out the flavor, balancing the richness of butter and sugar beautifully. Recipe adapted from Dorie Greenspan via Leite's Culinaria.
With a coffee or spice grinder, pulse tea leaves a few times, just enough to break them down slightly. Mix into the flour. Set aside.
In a stand mixer fitted with the paddle attachment or with a hand mixer, beat butter, 1/2 cup cane sugar, powdered sugar, and sea salt on low speed for 5 minutes. Mixture should be smooth but not fluffy. Add the yolks, and when fully incorporated, the vanilla. Turn mixer off, add flour, and then mix on low just until dough comes together.
Scrape out onto a lightly floured surface, divide dough in half, and roll into even 2-inch wide logs. Wrap tightly with plastic wrap, flattening the ends and smoothing the log as you go. Chill 4 hours or more.
Repeat for remaining cookie dough. Cooled cookies will keep sealed at room temperature for a week or so.