In a mixing bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in vanilla extract and ground Earl Grey tea until smooth.

In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients, mixing until just combined.

Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough to about ¼ inch thickness and cut into desired shapes.

Preheat oven to 300°F (150°C). Bake cookies for 15-20 minutes, until edges are golden.

Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.