Lemon Thumbprint Cookies
with Hibiscus Preserve
a sweet treat recipe
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This was the first time that I used hibiscus flowers to make a preserve, it was a complete experiment. Having usually boiled hibiscus flowers to make tea, I wasn’t expecting the color to turn out to be so dark and dramatic. I thought I would likely achieve a more transparent kind of ruby pink. However, sometimes unexpected cooking surprises make the bakes even lovelier than expected. I love how the deep contrast of the hibiscus jam pairs with the light bright lemony feel of the cookies. A perfect way to showcase the fun shape of the heart print.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 40 M
TOTAL | 1 H 10 M
| 1 cookie
- In a saucepan, combine the dried hibiscus petals, ground lemon peel and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened and the mixture has turned a deep red.
- Strain the liquid from the petals, pressing the petals to extract as much liquid as possible.
- Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minutes or until the jam thickens to your desired consistency.
- Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Meanwhile prepare the cookie dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Shape the cookie dough into small balls and place them on the prepared baking sheet.
6.Make a heart indentation in the center of each cookie using your pinky (you can also simply make a round thumbprint in the center using your thumb or the back of a spoon).
- Fill each indentation with the cooled hibiscus preserves.
- Bake in the preheated oven for about 12-15 minutes or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Stored in an airtight container, these cookies can last for about 3-5 days at room temperature. Ensure they are kept in a cool, dry place away from direct sunlight.If you want to extend their shelf life, you can store the cookies in the refrigerator. They should stay fresh for up to a week when refrigerated in an airtight container.
To check if the consistency of the hibiscus preserve, put a small dollop on a cool plate. Let the preserve cool slightly and run your finger through it. If the preserve is ready it will crinkle up and stick to your finger like jam.
For an extra indulgence top your cookies with a simple powdered sugar glaze (1/3 cup powdered sugar with 1 tablespoon water or lemon juice) and sprinkle with some fresh lemon zest.
Tangy and floral, hibiscus is used in beverages the world over and adds rich red color.
TRY ME - SAMPLE$0.75
0.7 oz - JAR$5
0.7 oz - REFILL$4
4 oz - REFILL$10
Dried lemon peel has the distinct, bright and tangy aroma that is characteristic of fresh lemons. It is commonly used in Mediterranean and Middle Eastern cooking.
TRY ME - SAMPLE$0.75
1.2 oz - JAR$4
1.2 oz - REFILL$3
6 oz - REFILL$9