1/2cupunsalted buttercut into 16 pieces – keep it cold!!
3slicesbaconcooked crispy and chopped into small pieces
2tablespoonsdried hibiscus flowerschopped into small pieces
1/2teaspoonwater
Instructions
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
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.
Transfer dough to a large bowl. Mix in bacon and hibiscus flowers until evenly combined.
Place dough on a sheet of plastic wrap and press into a rectangle, about 1 inch thick. Wrap dough and refrigerate for 30 minutes.
Preheat oven to 325 degrees F.
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.