Gingerbread cookies with hibiscus

Ingredients:

• 1/4 cup dried hibiscus flowers
• 2 cups premium flour
• 1 teaspoon ground ginger
• 0.5 tsp + 2 pinches of salt
• 10 cm peeled ginger root
• 220 g unsalted butter, room temperature
• 1 and 3/4 cups powdered sugar
• 1 tsp vanilla extract
• Finely grated zest of half a lime + 2 tsp lime juice
• 2 teaspoons of water

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Grind the hibiscus flowers in a spice grinder until coarsely chopped (not powdered). In a medium bowl, whisk together 1 tablespoon ground hibiscus, flour, ground ginger, and 1/2 teaspoon salt.
2. Grate fresh ginger on a coarse grater. Squeeze the juice into a small bowl with your hands; discard the rest.
3. In a large bowl, beat the butter with 3/4 cup powdered sugar with a mixer on medium-high speed until fluffy, about 5 minutes. Stir in the vanilla extract, lime zest, and 1 tablespoon ginger juice. Reduce mixer speed to low; beat in the flour mixture in two additions.
4. Scoop 1 tablespoon of dough into balls. Place the balls 1 inch (2.5 cm) apart on two clean, unlined baking sheets. Bake, rotating the sheets halfway through, until the cookies are light golden brown on the bottom, 15 to 18 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
5. Meanwhile, prepare the glaze.In a medium bowl, combine the remaining 1 cup powdered sugar, 1 teaspoon ginger juice, lime juice, water, and 2 pinches of salt. Dip the tops of each cookie into the glaze to coat evenly; let any excess drip back into the bowl. Sprinkle the cookies with the remaining ground hibiscus. Let set for 5 minutes.