January 15, 2013

Spiked: Champagne and Hibiscus Cookies

You all know how I love our Get Your Chef On cooking challenges.  Well guess what.  There’s a new challenge…where the secret ingredient is always BOOZE!!  Better yet, it’s from two of my favorite foodie bloggers – Julie from This Gal Cooks and Carrie from Frugal Foodie Mama.  Let’s get Spiked!

Champagne & Hibiscus Cookies 3
 
I have to tell you how excited I was when Carrie emailed me about this challenge.  She and Julie have been GYCO participants for a while now, and GYCO is what inspired this new competition.  Wow!  
 
Champagne & Hibiscus Cookies 1
 
So with it being the new year, the first Spiked ingredient is champagne.  Done and DONE!  Oh I love cooking with champagne.  My original recipe idea didn’t happen.  I didn’t find lobster when I went shopping, and I’m lazy.  So one trip to the store was it.  I’m sure I’ll still make Champagne Poached Lobster Crepes Oscar (with champagne hollandaise) soon, but for now…
 
COOKIES!
{with booze and flowers}
 
Champagne & Hibiscus Cookies 12
 
Champagne and Hibiscus Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 1½ dozen cookies
Ingredients
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 1 cup Korbel Brut champagne
  • 2¼ cups all-purpose flower, divided
  • 2 teaspoons baking powder
  • ¼ cup hot water
  • Dried hibiscus flowers
  • 2 cups powdered sugar
  • 1½ teaspoons vanilla
Instructions
  1. Place hot water and 6 dried hibiscus flowers in a bowl to steep while you make the cookies. Occasionally press on the flowers to infuse the water.
  2. Preheat oven to 375 degrees F.
  3. In a medium bowl, combine 2 cups flour and baking soda; set aside.
  4. In a large bowl cream together butter and sugar. Add champagne; let mixture with not be smooth and look broken.
  5. Add flour mixture in two additions; mixing until just combined after each addition. Cookie dough with be loose and sticky – almost batter like.
  6. In a Ziploc bag, place 7 dried hibiscus flowers and seal bag. Use a rolling pin to crush the flowers. Add flowers to the cookie dough. Fold in flowers until combined.
  7. Put remaining flour in a small bowl. Scoop 1 tablespoon cookie dough, and place into flour.
  8. Dust dough by rolling in flour. Roll dough again in your hands to remove excess flour. Place cookies on a parchment or Sil-Pat lined baking sheet.
  9. Bake cookies for 12 to 15 minutes. Allow cookies to cool for 5 minutes on cookie sheet. Move to wire rack to cool completely.
Frosting:
  1. Drain water from hibiscus flowers. Discard flowers.
  2. In a large bowl, mix together powdered sugar, vanilla, and 2 tablespoons hibiscus water.
  3. If the icing it too thin, add 1 tablespoon powdered sugar at a time; mix after each addition.
  4. If the icing is too thick, add a teaspoon of hibiscus water at a time.
  5. Dip cooled cookie tops into icing, carefully. The cakey nature of these cookies can make dipping a little precarious.

Voila!

Fancy shamancy delicious floral cookies.

 
They are amazing!
For realsies.
 
You can make these a little more kid friendly too – if you like.
Ditch the flowers and icing.
Scoop the dough into the flour, but only dust one side.
Dip the other side of the cookie (the top) in some sprinkles and bake per the recipe.
 
Champagne & Hibiscus Cookies 7
 
The boys loved their special cookies too.
 
I can’t wait for the next Spiked challenge.
I hope to see you there!!
 

Comments

  1. says

    Julie – I LOVE these cookies. And I really like that you did something different and used hibiscus flower in them. They look perfect! Ha, and I am anal about things being perfect too. I made some hamburger buns over the weekend and I didn't think they were round enough so I had to use a small bowl to trim the edges!

    Thanks so much for participating in the Spiked! Challenge. :) I thought I was too late to sign up for the next GYCO Challenge but I see that I have until today to sign up. So guess what? I'm going to sign up! :)

    Have a fabulous day. :)

    Julie

  2. says

    Thank you for the inspiration for our recipe challenge, dear! :)

    And look at you getting all fancy with the hibiscus! ;) This is such a neat idea! And I think your original recipe idea sounds amazing too. (So yeah… plan to make that one sometime in the near future, k?)

    Thanks so much for the encouragement & words of advice, and for entering Julie & I's first ever Spiked! Recipe Challenge!

    Oh, by the way… I am still brainstorming my pears recipe. ;)

  3. says

    These are beautiful! This is definitely one of my favorite entries. I love hibiscus in tea, and I bet it is delicious in these cookies. I love the shade of pink the hibiscus tinted the frosting as well. Very creative! Good Luck!

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