This is such a cute recipe for Easter! These cookies are crisp and not too sweet. The dark chocolate is a great offset for the sweetness and the hibiscus gives the cookies a light purple tint.
Hibiscus Shortbread Cookies
Rated 5.0 stars by 1 users
Category
cookies / desserts
Author:
Carly Pearl-Sacks
Servings
12 cookies
Prep Time
1 hour
Cook Time
15 minutes
This is such a cute recipe for Easter! These cookies are crisp and not too sweet. The dark chocolate is a great offset for the sweetness and the hibiscus gives the cookies a light purple tint.
Ingredients
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2 sticks butter
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3 tablespoons Organic Hibiscus Tea
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1/4 cup granulated sugar
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1/2 cup powdered sugar
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2 cups AP flour
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2 tablespoons cold water
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Dark chocolate
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Sprinkles
Directions
Melt your butter in the microwave or over the stove. Remove from the heat and add in your tea leaves. Stir to combine and let steep for 15 minutes stirring occasionally. The butter should take on a vibrant pink/purple color.
Strain and discard the tea leaves. Pour the melted butter and both sugars into a large bowl. Mix until well combined.
Add the flour half at a time and mix well. Add 1 tablespoon of cold water at a time until a dough comes together.
Refrigerate for 15 minutes or until the dough is firm.
Roll out into a 1/2 inch thick rough circle and cut out 12 cookies with your desired cookie cutter shape.
Place cut out cookies on a non-stick or parchment-lined cookie sheet. These cookies do not spread much so a 1/4 inch between them is enough room. Refrigerate for an additional 30 minutes.
Preheat the oven to 350 degrees F. Take cookies out of the fridge and bake for 10-15 minutes or until firm and lightly golden on the bottom. Allow to cool fully.
Melt the dark chocolate in 30 second intervals in the microwave and drizzle over the cooled cookies using a fork or whisk. While the chocolate is still wet, sprinkle the sprinkles over.
Once the chocolate has set, enjoy!
