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Champagne and Hibiscus Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 1 1/2 dozen cookies
Author White Lights on Wednesday


  • 1/2 cup butter at room temperature
  • 1 cup sugar
  • 1 cup Korbel Brut champagne
  • 2 1/4 cups all-purpose flower divided
  • 2 teaspoons baking powder
  • 1/4 cup hot water
  • Dried hibiscus flowers
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla


  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.


  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.