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Bacon & Hibiscus Shortbread Cookies

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 20 to 25 cookies
Author Julie Espy {White Lights on Wednesday}

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup unsalted butter cut into 16 pieces – keep it cold!!
  • 3 slices bacon cooked crispy and chopped into small pieces
  • 2 tablespoons dried hibiscus flowers chopped into small pieces
  • 1/2 teaspoon water

Instructions

  1. Place hibiscus flowers in a small bowl. Top with water and stir to coat. Allow flowers to sit for at least 30 minutes to partially re-hydrate. Strain and set aside
  2. Add flour, sugar, and butter to a food processor. Blend until a crumbly dough forms. If the dough is too dry, add 1 teaspoon of water at a time until everything sticks together.
  3. Transfer dough to a large bowl. Mix in bacon and hibiscus flowers until evenly combined.
  4. Place dough on a sheet of plastic wrap and press into a rectangle, about 1 inch thick. Wrap dough and refrigerate for 30 minutes.
  5. Preheat oven to 325 degrees F.
  6. Remove dough from refrigerator. Cut dough into small squares, 20 to 25 cookies. Transfer to a parchment or Sil-Pat lined baking sheet. Bake for 18 to 20 minutes until cookie bottoms begin to brown. Remove from oven and cool completely on a wire rack.