-
1
Preheat the oven to 375 degrees F.
-
2
Add the flour, salt, and powdered sugar to a food processor and pulse to combine.
-
3
Add in the vanilla, the butter and the 1 teaspoon of water.
-
4
Pulse together just until a dough is formed.
-
5
Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long.
-
6
Tightly twist each end of the wrap in opposite directions.
-
7
Chill the dough in the refrigerator for at least 30 minutes.
-
8
Slice the log into 1/3-inch thick disks.
-
9
Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart.
-
10
Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process.
-
11
Remove from the oven and let cool on the cookie sheets for 5 minutes.
-
12
Tansfer to wire racks and cool until room temperature.
-
13
Enjoy!
-
14
Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month.
-
15
Also, use the freshest ingredients possible for the best tasting cookies.
-
16
Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour.
-
17
Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water.
-
18
Continue as instructed above.
-
19
Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk.
-
20
Wrap in plastic wrap and refrigerate for 1 hour.
-
21
On a flour dusted surface, roll the dough out to approximately 1/3-inch thick.
-
22
(If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.)
-
23
With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches.
-
24
Arrange on the prepared baking sheets and follow the cooking instructions as above.
-
25
Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
