Large hib cookies

Hibiscus Infused Tea Cookies

To make hibiscus sugar grind dried hibiscus leaves in coffee bean grinder.Strain through a sifter.Add sugar according to the desired taste.

Collections: Cookie Dessert

Featured Ingredients

Dried hibiscus flowers have a gorgeous deep pink color and an intense sweet-tart fruity flavor, wonderful in tea, preserves, and baked... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.8 oz)
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Hibiscus Infused Tea Cookies Recipe

Preparation Instructions

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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