Hibiscus Tea & Poppy Seed Shortbread

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SprinkleBakes

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Ingredients

1 pound, 8 tablespoons unsalted butter cut into pieces

¼ cup Republic of Tea Hibiscus Superflower tea (about 20 bags)

1 pound prepared hibiscus tea butter

1/2 cup granulated sugar

1 cup confectioners’ sugar

1 teaspoon vanilla extract

4 cups all-purpose flour, plus more for rolling

¼ teaspoon salt

¼ cup poppy seeds plus extra for sprinkling

2-4 tablespoons cold water

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