Orange Hibiscus Shortbread Hearts

I often buy ingredients I see in the grocery store that are interesting to me thinking I am going to find some creative way in which to use them, and they end up sitting in my cupboard for a while because I get too busy or forget about them.  Usually some sort of spice I hadn't heard of before, or in this case, some dried hibiscus flowers.  I had been standing in the bulk spice section in the natural foods store I work in, looking for some other spice, when the hibiscus flowers caught my eye.  I had enjoyed them in tea before, but never any other way, and they intrigued me, almost calling my name to buy them and make something creative and tasty.  I thought maybe steep them in some coconut milk and make ice cream, as it was summer.  Ok, so I had good intentions, but I admit...that creative recipe had yet to be made as of this yesterday.  That is until today. 

I decided to use them in shortbread along with some orange, a flavor I have come to love in the last couple weeks due to the abundance of citrus available.  I decided to add a girly touch to these cookies, so I cut them into mini hearts and sprinkled them with pink sugar.  Because everyone knows cute cookies taste better...well not really, but no harm in looking good. 

From start to finish this shortbread came together very quickly, and I was enjoying it within the hour I started making it with my morning coffee!  It had wonderful fruity flavor with the hibiscus flowers and the zippy orange zest.  The crunchy sweet and slight saltiness of the shortbread was melting in my mouth.  They would have actually been great with sorbet...if it wasn't winter.  Here is the recipe if you would like to try something a little different.  Dired hibiscus flowers aren't just for tea!