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Do you love love?

Then you'll love these Hibiscus-Vanilla Bean Shortbread cookies. Crumbly texture. Rich buttery taste with just a hint of floral sweetness from deeply red hibiscus blossoms. They scream love don't they? But I'll admit these cookies are little too cute for words. But sometimes the helpess (hapless?) romantic in me pushes through and puts Grumpy Greg in his place. At least there are no ribbons, right?

Because it's that time of year when we celebrate love. All kinds. So The Table Set decided to dedicate the entire podcast this week to the subject with the new episode Pink Paper Hearts. And just so you know. We don't just mean hot romantic love. Though we can't exclude that either. Nope, this week we discuss the platonic as well as the pedantic, as we leave no stone hearts unturned with fun (read hot sexy) ideas to celebrate the holiday.

Speaking of hot and sexy! The Table Set is joined this week by Kristen (the beloved Cuisinerd) to bring you a decidedly feminine take on this most romantic of holidays. She's got some ideas we could have never thought of on our own. Who knew Kitchen Karaoke could be so fun (read hot and sexy)? GREG

Hibiscus-Vanilla Bean Shortbread makes about 42 CLICK here for a printable recipe

• 1 c unsalted butter at room temperature
• 1/2 c plus 2 tablespoons sugar
• 1/2 t kosher salt
• 2 T dried hibiscus petals
• 1/2 t vanilla extract
• 1/4 vanilla bean, scraped
• 2 c cups all-purpose flour
• 1/4 c raw demerara sugar (if choosing the log option)
• 1 egg white mixed with one tablespoon water for wash (optional)

Note: Dried hibiscus can be found in some Latin and Asian specialty markets. Dried rose petals (or hibiscus) from your own garden could be substituted.

Source: Adapted from Peels Restaurant & Bakery NYC

Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.

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