Hibiscus Lemon Cookies
Delicately lemony and so sparkly, these unique little cookies are perfect for the holidays and special occasions.
Ingredients
- 1½ 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.