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1
Place the granulated sugar and tea leaves in the bowl of the food processor and grind for 1 miute, or untl the leaves are very finely chopped.
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2
Add the butter, flour, cocoa and salt and process for about 45 seconds.
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3
Scrape down the bowl and break up any large chunks with a spatula.
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4
Process for another 15 to 30 seconds, until the dough looks uniformly dark and forms large, shaggy clumps.
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5
Dump the dough out onto a work surface and knead gently several times, just to bring it together.
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6
Squeeze the dough into a log about 12 in long and about 1 in in diameter.
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7
Gently roll it back and forth until smooth.
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8
Don't add flour if the dough is sticky, simply refrigerate the dough for 15-20 minutes to firm up the butter, then try again.
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9
If you like, sprinkle the sanding sugar on the work surface alongside the log and gently roll the log into the sugar, turning to coat evenly.
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10
(I simply sprinkled sugar on after cutting) Cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap.
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11
Roll the log into the wrap so it is tightly bound by the plastic.
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12
Twist the ends of the wrap to secure the log and help to create a rounded shape.
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13
Refrigerate for two hours.
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14
Preheat oven to 300 degrees and position an oven rack in the center.
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15
Line the baking sheet with parchment paper.
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16
Remove the plastic wrap from the dough log and slice it into 3/8 inch thick rounds.
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17
Place cookies 1 inch apart on the prepared baking sheet.
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18
Bake, rotating the sheet halfway through the baking time, for 30 minutes or until cookies are cooked through and look dry on top.
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19
Transfer to a cooling rack and cool completely.
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20
Store in an airtight containter at room temperature for up to 1 week.
