To infuse butter add 1 cup of butter to a pan on the stove.
Heat butter to a medium heat and then add 3-5 dried hibiscus flowers.
Turn heat to low and let sit for 10-15 min.
In a bowl cream together butter and sugar until light and fluffy.
Add the vanilla, and egg and beat until incorporated.In a medium bowl whisk together salt, flour, and crushed hibiscus.
Add dry ingredients to butter mixture until ingredients are well formed and a stiff dough is formed.
Refrigerate dough for 30 min until dough is firm and does not crumble.
If the dough is still not firm add 1 additional egg and/or 2 tablespoons of milk.
Preheat oven to 375 degrees.Place parchment paper on cookie sheets.
Roll dough into 1/4' balls and press down on cookie sheet.
Bake until golden around edges.Allow cooling on wire racks.
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