Recipe courtesy of Caroline Schiff
Recipe courtesy of Caroline Schiff
Watch how to make this recipe.
Hibiscus-Glazed Shortbreads
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- Level: Easy
- Total: 5 hr (includes cooling, chilling and setting times)
- Active: 40 min
- Yield: 18 to 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 202
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 97 mg
Nothing stuns quite like the natural hot pink of hibiscus! I love incorporating this bright, pleasantly tart flower into my baked goods for flavor and looks, and these shortbreads hit all the notes. Buttery and sweet, with a zing from citrus zest and the hibiscus-infused glaze, they’re guaranteed to be the standout sweet in any holiday cookie spread.
- Level: Easy
- Total: 5 hr (includes cooling, chilling and setting times)
- Active: 40 min
- Yield: 18 to 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 202
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 97 mg
Ingredients
Dough:
Glaze:
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Directions
- For the dough: Cream the butter and confectioners' sugar together in a stand mixer with a paddle attachment or a large bowl with an electric mixer until smooth and uniform, about 2 minutes. Add the vanilla, lemon zest and orange zest and mix to combine. Add the flour and salt and mix until uniform. Shape into a square and wrap in plastic. Chill for at least 2 hours and up to overnight.
- For the glaze: Bring 1/2 cup water and the hibiscus to a boil in a small pot. Turn off the heat, cover and steep for 5 minutes. Strain, pressing out all of the liquid and discarding the hibiscus.
- Place the confectioners' sugar in a mixing bowl and add the hibiscus water a few splashes at a time, mixing as you go, until the consistency is to your liking. Add about half for a thicker glaze and more for a thinner glaze if you wish. Be sure to do this gradually, as it’s easier to thin out a glaze than thicken it. Mix in the corn syrup.
- Place the cookie dough between 2 pieces of parchment paper and roll out to about 1/4 inch thick. If it’s a little too firm, let it sit for 5 to 10 minutes until it's easy to roll. Cut into 2-inch squares (or your desired shape and size) and transfer to parchment-lined baking sheets, spaced about 1 inch apart. Chill for about 20 minutes.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Bake 1 batch at a time on the middle rack until the cookies are set and just golden brown around the edges, 15 to 20 minutes. Let cool on the baking sheets.
- When fully cooled, dip half of each cookie in the glaze on the diagonal and place on a wire rack set over a baking sheet. If desired, top the cookies with some crushed and sifted dried hibiscus. Allow the glaze to set at room temperature for about an hour.
