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Prep time
15 minutes
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Cook time
12 minutes
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Makes
4 dozen
Author Notes
Delicately lemony and so sparkly, these unique little cookies are perfect for the holidays and special occasions.
—Miss_Karen
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Ingredients
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1 1/2 cups
All purpose flour
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1 tablespoon
Hibiscus Powder (Dried hibiscus flowers blitzed into a powder.))
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1/2 teaspoon
Baking Powder
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1/4 teaspoon
Baking Soda
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1/2 cup
Unsalted Butter (1 Stick), room temperature
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3/4 cup
Granulated Sugar
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1/4 teaspoon
Salt
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1
Large Egg
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1 tablespoon
Fresh Squeezed Lemon Juice (about 1/2 of a lemon)
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1/4
Pure Lemon Extract or 1/8 tsp. Lemon Oil
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Finely Grated Zest of One Lemon
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Sparkling Sugar, for coating
Directions
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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.
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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.)
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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 350*F.
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Working one at a time, form dough into 1" ball and roll into sparkling sugar. Place on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
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Bake at 350F 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.
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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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