This twist on a favorite shortbread cookie recipe is all new to me this year. Tart, sweet, buttery – a very sophisticated and simple little cookie. I had some freeze-dried raspberries hanging out, so decided they would be a lovely addition to the dough. I was right!
I have a whole stash of dried hibiscus blossoms in my pantry, from travels and such, and I use them for all sorts of savory purposes, but in this case I wanted a bit of the tart flavor, and the pink color to make the icing. If you’re going for a very bright pink, you may want to add a few drops of food coloring.
Also, I found some really excellent all-natural, no-crap sprinkles here.
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