This gem was found via a shortbread recipe search on Pinterest, but the home of the original blogger is http://www.sprinklebakes.com/2012/04/hibiscus-tea-and-poppy-seed-shortbread.html#more
I've never infused butter before so I followed her instructions perfectly.
1 lb butter
1/4 cup hibiscus tea
( mine was from Target, Simply Balanced, organic herbal tea, tropical hibiscus, and it took 15 tea bags)
Medium sauce pot on low heat, add 1 lb butter, as it begins to melt add the 1/4 cup loose tea and stir in.
When all the butter is melted and hot, turn off the heat and let the tea steep for 10 minutes.
Strain the butter into a bowl and leave behind the tea. I used a strainer and some cheesecloth.
Then put the butter in the refrigerator to cool down and stir it occasionally so the color is consistent throughout. - remeasure the butter to 1 lb before beginning with the cookies.
- Sadly this tea did not result in a reddish or pinkish butter, my butter is still yellow :(
I'll have to go back in search of a new type of tea and try again.
For the cookies you'll need...
1 lb hibiscus tea butter (see above)
1/2 cup sugar
1 cup powdered sugar
1 tsp vanilla ( I used Fireball Cinnamon Whiskey instead)
4 cups all purpose flour (and more for rolling)
1/4 tsp salt
1/4 cup poppy seeds (plus extra for topping)
2-4 TBS cold water
In mixer beat the butter and sugar until fluffy!
Add powdered sugar and beat until its combined
Add Vanilla and mix again
Add 2 cups of the flour and the salt and mix until crumbly
Add remaining 2 cups of flour and mix again
Add poppy seeds
This mixture should be crumbly, so add the cold water a little at a time until a dough is formed.
You can roll out this dough as would most cookies, use cookie cutters, etc.
I however have this awesome new shortbread pan so I put it all in there.
As a good friend called to share with me, these pans are best if greased with actual crisco and not spray pam or the like.
Baking as per the instructions that came with the stone bake ware this is my result....
(picture coming)
