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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.
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Preheat oven to 375 degrees F.
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In a medium bowl, combine 2 cups flour and baking soda; set aside.
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In a large bowl cream together butter and sugar. Add champagne; let mixture with not be smooth and look broken.
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Add flour mixture in two additions; mixing until just combined after each addition. Cookie dough with be loose and sticky – almost batter like.
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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.
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Put remaining flour in a small bowl. Scoop 1 tablespoon cookie dough, and place into flour.
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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.
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Bake cookies for 12 to 15 minutes. Allow cookies to cool for 5 minutes on cookie sheet. Move to wire rack to cool completely.