Get the recipe: https://nyti.ms/3xR553gIt adds this colorful feel to your holiday spread. Yewande Komolafe is in the New York Times Cooking studio kitchen making her Hibiscus-Spiraled Ginger Cookies for Day 5 of Cookie Week! In Yewandes cookies, a swirl of floral hibiscus, citrus zest and coarse sugar runs through a buttery shortbread dough. And the dough can be wrapped and frozen for up to 1 month, so you can enjoy them well into next year, if you like.And heres the entire 24 Days of Cookies, sure to make your holidays bright: https://nyti.ms/3Eq9TyQ ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
