Homemade shortbread is quite a treat, and these Rose-Hibiscus Shortbread Fans are an interesting take on the norm. They have a delicious, buttery Scottish shortbread base, they’re lightly perfumed, and they’re perfect for a tea party. I crushed up some dried hibiscus leaves that I have left in the cupboard from another Dorie Recipe and managed to track down her favorite rose extract. I loved the delicate floral taste and crisp, sandy texture of these cookies. I made a half-recipe in a six-inch cake pan, so my “fans” weren’t as long and slim as they would have been in a larger pan. With a little glaze and pink sugar on top, I don’t think anyone noticed but me.