In the bowl of a stand mixer, combine the flours, sugar, salt and tea.
Add the butter and vanilla to the mixer and mix until a dense dough forms (see the image above). I find that this can take minute or two, even with room temperature butter.
Shape the dough into a disc about 1 inch thick, wrap it in plastic wrap and place it in the refrigerator for about half an hour. Preheat your oven to 350 degrees.
Remove the dough from the fridge and roll it out to around 1/4 inch thick. Use cookie cutters to make shapes, or a pizza cutter.
Transfer the cut shapes to an ungreased cookie sheet and bake for about 15 minutes, or until the cookies are lightly browned.
Allow to cool on the pan for 5 minutes and then transfer to a rack to cool completely.
Note: This recipe can also be made without a stand mixer, using a hand mixer, a pastry blender or your hands. It will just take a bit more work to get all the butter to fully incorporate.