1 1/2 c
all purpose flour
hibiscus powder (dried, powdered hibiscus flowers)
unsalted butter (1 stick or 8 tablespoons,) room temperature
granulated white sugar
fresh squeezed lemon juice (about 1/2 of a lemon)
real lemon extract
grated zest of 1 lemon (about 1 teaspoon)
sparkling sugar, preferred (or granulated sugar, won't sparkle) in small bowl for coating
In a small bowl, mix together the flour, hibiscus powder, baking powder, and baking soda; set aside.
In large (regular size) mixing bowl, use electric mixer to beat butter, sugar and salt until light and fluffy.
Add egg, lemon juice, lemon zest and lemon extract; beat until well combined; remove beaters.
Using heavy-duty wooden spoon, add flour mixture and mix until just combined (it will seem too dry, at first, but will be soft and sticky when combined.) Cover and refrigerate for at least 1 1/2 hours.
When ready to bake, line 2 cookie sheets or sheet pans with parchment paper; preheat oven to 350*F.
Working one at a time, form dough into 1" ball; dip one end of ball into sugar.
Place unsugared side down on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
Bake at 350ºF for approximately 10 minutes for softer cookie to 12-13 minutes for crisper cookie.
Cool on baking sheets on wire racks for a few minutes; serve or store in airtight container.