MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
     Yield: 24 Cookies

     1 c  (230 g) unsalted butter;
          - room temperature
   3/4 c  (165 g) granulated sugar
     2 lg Eggs
 2 1/2 c  (360 g) A-P flour
     1 ts Kosher salt
     1 ts Ground ginger
     2 tb (28 g) fine chopped candied
          - ginger
     3 tb Turbinado sugar
     2 tb (18 g) fine ground dried
          - hibiscus
     1 tb Fresh orange zest
     2 tb Dried edible flower petals;
          - such as rose (optional)

 In the bowl of a stand mixer fitted with the paddle
 attachment, combine the butter and sugar. Beat on medium
 until light and fluffy, scraping down the sides of the
 bowl as needed, about 5 minutes. Add 1 egg and mix until
 just combined. Scrape down the sides of the bowl.

 In a separate bowl, combine the flour, candied ginger,
 salt and ground ginger, and whisk together. Turn the
 mixer off, add flour mix to the butter all at once and
 scrape the bottom and sides of the bowl. Turn the mixer
 speed to low and beat until flour is fully incorporated,
 scraping the bowl again if needed, about 30 seconds.
 Wrap the dough in plastic wrap, pressing down to form a
 flat square. Refrigerate the dough until firm, about 30
 minutes.

 In a small bowl, combine the turbinado sugar, hibiscus,
 edible flowers (if using) and orange zest.

 Roll the dough between two sheets of parchment paper
 into a 10-by-13-inch rectangle. Peel off the top sheet
 of parchment paper. Beat the remaining egg with 1
 tablespoon of water in a small bowl, and brush the
 surface of the dough with the egg mixture. Sprinkle the
 hibiscus mixture over the dough, leaving a 1/2" border
 along one of the long edges. Press down lightly on the
 sugar to make sure it adheres to the dough. Turn the
 dough so that the coated long end is closest to you and,
 starting from that end, roll the dough into a tight log.
 Use the bottom sheet of parchment to help lift and roll
 the dough. Slice the log in equal halves, and wrap each
 half with 1 sheet of parchment. Refrigerate until the
 dough is firm enough to slice, at least 1 hour and up to
 3 days.

 Set the oven @ 350°F/175°C.

 Line a sheet pan with parchment paper. Slice each log
 into 1/2" rounds. Lay the rounds on the prepared baking
 sheet, spacing at least 1/2" apart.

 Bake until the cookies are golden at the bottom edges,
 rotating once halfway through baking, about 22 minutes.
 Move the cookies to a wire rack to cool completely.
 Store the cookies at room temperature in an airtight
 container for up to 3 days. The baked cookies can also
 be stored frozen in an airtight container for up to 10
 days. Thaw at room temperature before serving.

 Recipe by Yewande Komolafe

 RECIPE FROM: https://cooking.nytimes.com

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