I have a weakness for buttery little tea cookies, and for tea-flavored desserts. When I saw this recipe from Sally Schneider, I knew I wanted to make these – and many of the other variations she describes in this post.

The cookie recipe uses my favorite method for making cookie dough – in the food processor. Everything goes in, no mess and the dough is ready to chill in no time.

The tea flavor is just straight tea – I emptied several teabags to add to the mixture. I used Numi Aged Earl Grey Tea, and it’s delicious – but I think jasmine green would be nice too. Or Matcha powder. And this dough would be a perfect vehicle for the Meyer lemons I’m still trying to use up.

I used various cookie cutters to make thin, crisp small cookies – 9 minutes in the oven was all they needed. They’re lovely. Not overly buttery or overly tea-flavored, and there’s a hint of citrus from the Earl Grey.

• Earl Grey Tea Cookies (The Improvised Life)