Earl Grey Cookies

Grind the tea in a coffee grinder until it's fine. Put the ground tea, sugar and salt into a food processor and mix together. After each addition, process for a few seconds to combine: flour, butter, cream cheese, vanilla extract and apple juice. Once the dough starts forming together, take the dough out of the processor and form into 2 balls. Refrigerate for 1 hr.
Preheat your oven to 375u0b0. Keep one ball in the fridge while you're working with the other one. On a slightly floured surface, roll out one ball to a 1/8? thickness.
Line your sheet with parchment paper. Once you roll out the dough, cut out forms with your cutter. Carefully lift each cookie onto the parchment paper. Once your cookie sheet is full (they will not expand too much, so you can place them fairly close to one another), place the sheet with the cookies on it in the fridge for less than a minute. Bake for 10-12 minutes. Let the cookies cool on the sheet before you slide them off and let them finish cooling on a wire rack. Keep re-rolling and cutting the shapes until all your dough is gone, or roll dough into a log and freeze for later.
Need Chocolate or gifting this? Ganache it up: Dip 1//3 of the cookie into chocolate ganache after the cookies have completely cooled off. In this case, make the cookie 1/4-1/2? thick and keep your ganache on the thin side so the cookies don't break.