Lemon and Almond meet Hibiscus in one delicate and delicious cookie. These little gems are perfect with an afternoon cup of tea--we recommend Earl Grey Creme. They're sturdy enough for lunch-box packing and pretty enough for party-time snacking.
3 sticks unsalted butter, softened
3-1/3 cups all-purpose flour
2 Tbl cornstarch
1 tsp Vanilla Bean Salt
1 1/3 cups powdered sugar
1 Tbl grated lemon zest
1.5 tsp Pure Lemon Extract
1.5 tsp Pure Almond Extract
Pre-heat oven to 325°F. Lightly butter he bottom of a straight sided 9 x 13-inch baking pan.
Combine the flour, cornstarch, and salt in a medium bowl.
In a food processor combine sugar, butter, lemon zest, Lemon Extract, Almond Extract and Vanilla Bean Salt. Process until smooth. Add the flour and process until smooth.
Turn dough into prepared pan. Using lightly floured fingertips, press the dough into pans to form an even layer.
With a bench knife or a paring knife to cut the dough all the way through into up to 40 bars. With the tines of a fork poke holes through the bars so dough does not buckle and prevent from sticking. Freeze the dough while the oven heats.
Bake the shortbread until the top looks dry and golden -brown, 30 to 40 minutes. Transfer the pan to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing from the pans.
To make the Hibiscus Glaze: