This recipe made enough dough for an 11”x17” jelly roll pan! So you can feel free to half or even quarter this recipe and it will still make a decent amount of shortbread!
Also, you can lessen or increase the amount of Cranberry Hibiscus, as the amount of leaves you use will make the flavor more or less intense.
Puree 8 oz. Cranberry Hibiscus leaves
Add 2 cups of sugar and puree again.
Add 1 Tablespoon Vanilla Extract, 2 cups butter and blend/puree.
Add 2 cups flour and mix thoroughly.
Spread batter in greased rimmed cookie sheet/shortbread pan.
Bake at 350 F for 20-40 minutes until done.
Enjoy!
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