BaoActive African Superfood

Hibiscus Lemon Cookies

Delicately lemony and so sparkly, these unique little cookies are perfect for the holidays and special occasions. 
Total Time 30 minutes
Course Dessert, Snack
Servings 4 dozen

Ingredients
  

  • cups All purpose flour
  • 1 tbsp Hibiscus Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ cup Unsalted Butter room temperature
  • ¾ cup Granulated Sugar
  • ¼ tsp Salt
  • 1 x Large Egg
  • 1 tbsp Fresh Squeezed Lemon Juice
  • ¼ tsp Pure Lemon Extract or 1/8 tsp. Lemon Oil
  • Finely Grated Zest of One Lemon
  • Sparkling Sugar, for coating

Instructions
 

  • In a small bowl, mix together the flour, hibiscus powder, baking powder, and baking soda; set aside. In large mixing bowl, use electric mixer to beat butter, sugar and salt until light and fluffy.
  • Add egg, lemon juice, lemon zest and lemon extract; beat until well combined; remove beaters. Using heavy-duty wooden spoon, add flour mixture and mix until just combined (it will seem too dry, at first, but will be soft and sticky when combined.) 
  • Cover and refrigerate for at least 1 1/2 hours. When ready to bake, line 2 cookie sheets or sheet pans with parchment paper; preheat oven to 180°C
  • Working one at a time, form dough into 2.5cm ball and roll into sparkling sugar. Place on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
  • Bake at 180°C for approximately 10 minutes for softer cookie to 12-13 minutes for crisper cookie. Cool on baking sheets on wire racks for a few minutes; serve or store in airtight container.

Notes

The hibiscus powder is red, but the cookies will be a nice lavender color. You could roll them in the sparkling sugar and then use a cookie stamp.
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