We introduced you to Refrigerator Shortbread Holiday Cookies in our previous blog post, now here’s another great recipe that you can make ahead of time and bake as needed. It’s perfect for the busy holiday season and so unique and delectable your family and friends will truly be delighted!
1 cup butter (softened)
1 cup sugar
1 tsp vanilla extract
3 cups flour
½ tsp baking powder
½ tsp Kosher salt
1 pkg. Vanilla Matcha powder
1 ½ Tbsp Hibiscus, ground
Cream together the butter and sugar in large mixing bowl. Add the eggs and vanilla and mix. Next add the flour, baking powder and salt, and mix well.
Split the dough in half and put in separate bowls.
Add the matcha powder to half of the dough, and mix until color is thoroughly blended. I used a fork and then blended with my hands until fully mixed.
Likewise, add the ground hibiscus to the other half of the dough and mix well.
Ball up each infused dough and wrap in plastic wrap. Refrigerate the dough for about 15-20 minutes, just enough to stiffen it a little.
Divide each ball in half then roll out into long rectangle. Try to keep the dough in a relatively uniform shape by tucking in the edges when rolling or trimming off some dough. Roll out a matcha layer and a hibiscus layer and place one on top of the other.
Repeat with the other 2 halves of the matcha & hibiscus dough.
Trim off edges. And gently roll like a cigar (plastic wrap can be helpful in doing this). You will end up with two long dough logs.
Place the dough logs in the refrigerator for at least an hour.
Preheat oven to 325º.
Take out the dough, and slice off ¼ inch cookies. Place the cookies on parchment lined baking sheets.
Bake for 12-14 minutes until the bottoms are golden brown. Place cookies on racks to cool.
Want to make these cookies traditional holiday red & green? Omit the hibiscus and instead color 1/2 of the dough with red food coloring.
You can keep the rolled dough logs in the fridge or freezer until needed!
Recipe adapted from Mom Foodie