These heart-shaped shortbread cookies add a Valentine’s twist to the classic. They’re infused with hibiscus tea for a subtle tart fruit flavor and aroma.
If you’re looking for a Valentine’s Day inspired recipe without any artificial dyes or sugar overload, these cookies will do the trick. They’re sweetened with coconut sugar and finished with a coconut butter frosting that is naturally dyed using vibrant dragonfruit.
Hibiscus – Fruity and Floral
- Hibiscus tea brings a pop of bright fruit flavor to shortbread cookies. This floral tea adds a cranberry-like flavor that blends well with the vanilla notes of shortbread.
- Hibiscus tea is high in vitamin-C and supports cellular health. Since it’s a caffeine-free tea, you can enjoy these cookies any time of day without any jitters.
Nature’s Food Coloring
The pink-hued frosting uses dragon fruit as a food coloring. Dragon fruit purée can be found in the frozen fruit section of health food stores. Its vibrant pink color lends itself perfectly to eye-catching naturally dyed desserts. Just a tablespoon is needed to dye the frosting. Dragon fruit powder can also be used. To add flavor to the frosting, freeze-dried raspberries are mixed in. They give the frosting a tart flavor that compliments the hibiscus in the cookies. The frosting is thin enough to drizzle on cookies but will firm as it cools.
Instead of finishing these cookies off with sprinkles, dried edible flowers are sprinkled on top for a whimsical touch. Hibiscus or rose petals work well.
- 1/2 cup unsalted butter room temperature
- 1/4 cup powdered coconut sugar (see note)
- 2 cups blanched almond flour
- 2 sachets Pique Hibiscus Beauty Elixir
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup coconut butter
- 1/3 cup full fat coconut milk
- 1 tbsp dragon fruit purée
- 1 tbsp freeze-dried raspberries
- 1 tbsp powdered coconut sugar
- 2 tbsp dried hibiscus or rose petals
Preheat oven to 325ºF and line a medium baking sheet with parchment paper. Using a hand mixer on medium speed, cream together butter and powdered coconut sugar until thoroughly combined. Add almond flour, Pique Hibiscus Beauty Elixir, vanilla extract and sea salt to the bowl. Continue to mix until a dough forms. Transfer to refrigerator for 30 minutes to chill dough.
Roll dough out between 2 sheets of parchment paper to about 1/4 inch thick. Use a 2-inch heart-shaped cookie cutter to cut out 12-14 cookies and place onto a baking sheet. Bake for 12 minutes.
While cookies bake, add freeze-dried raspberries to a food processor or high-speed blender and blend until powdered. Heat coconut butter and coconut milk in a double boiler over medium heat until melted. Stir in freeze-dried raspberries, powdered coconut sugar, and dragon fruit purée until dissolved, creating a pink frosting.
Transfer cookies to a wire cooling rack and place rack onto a baking sheet. This will allow frosting to drip through. Spoon frosting onto cooking and sprinkle with dried flowers. Place in a cool, dry spot for 1 hour to set frosting. Store in a single layer in an airtight container.
Note: to make powdered coconut sugar, add coconut sugar to a food processor or high-speed blender and blend until powdered.