cherry blossom

Celebrate Spring with these crispy and buttery Cherry Blossom Cookies with salt pickled cherry blossoms.

Cherry Blossom Cookies

unsalted butter ((4 oz, 1 stick, 8 Tbsp; room temperature))

oz salt pickled cherry blossoms ((1 pack))

cake flour

salt

confectioners’ sugar/powdered sugar

white sparkling sugar

Gather all the ingredients.

Cut the unsalted butter into smaller pieces (so that they will soften faster). It’s important to soften the butter before we start.

Separate salt pickled cherry blossoms into 2 groups: good flowers for decoration on the cookies, and 1 Tbsp of damaged flowers for blending in the cookie dough.

To remove saltiness, soak each group of flowers in water (separately) for at least 30 minutes.

Squeeze water out from 1 Tbsp of damaged flowers and pat dry with a paper towel.

Then mince the flowers and set aside.

Pick up the good flowers from the water, shape the petals nicely, and place the each flower on paper towel. Cover with another sheet of paper towel and gently pat dry. Set aside.

Sift the cake flour and add the salt in the same bowl.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter until smooth and creamy.

Add the ½ cup (60 g) powdered sugar and blend until soft and light. Scrape down the bowl as needed.

Add the egg yolk and mix well until combined.

Gradually add 1 cup cake flour (120 g) and blend until the dough is smooth.

Add minced cherry blossoms and blend well.

Because the dough will be still too soft to roll into a log shape, cover the bowl with plastic wrap (or take out the dough from the bowl and wrap with plastic wrap) and keep in the fridge for 1 hour.

Shape the dough into a cylinder, about 1.5 inches (4 cm) diameter.

Wrap in plastic wrap and chill in refrigerator until firm, at least 2 hours. Optional; you can place the dough on a bed of rice while chilling. It’ll help keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.

Preheat the oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line the baking sheet with parchment paper or silicone baking liner.

Remove the plastic wrap, and then wrap around the dough with a damp paper towel so that the dough will be slightly wet. Or of course, you can use traditional method and brush egg wash on the dough (but damp paper towel method works every time for me).

In a tray that fits the cookie dough, sprinkle the white sparkling sugar. Remove the damp paper towel and roll the cookie log on the sparkling sugar.

With a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.

Gently press down the reserved cherry blossom and decorate on the cookie rounds. Tip: If the cookies are left out too long, place in the refrigerator for 10-15 minutes until the cookies are chilled (or the freezer for a short time); otherwise, the butter melts too quickly in the oven and the cookies will be flat.

Bake the cookies at 350ºF (170ºC) for about 15 minutes, or until the edge of the cookies start to get golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.

You can keep the cookies in an airtight container and store at a cool place for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

To Store

https://www.youtube.com/watch?v=kkTAp58kIQk

Enjoy crispy and buttery cherry blossom cookies with salt pickled cherry blossoms, decorate the side of cookies with sparkling sugar for an elegant look and taste.

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Ingredients:

113g (½ cup, 4 oz, 1 stick) unsalted butter, softened
30 g (1 pack) salt pickled cherry blossoms (link below)
120 g (1 cup) cake flour (Read blog post for more info)
Pinch of salt
60 g (½ cup) powder/confectioners’ sugar (Read blog post for more info)
1 large egg yolk (15 g)
White sparkling sugar (Read blog post for more info)

Instructions with step-by-step pics▼
http://bit.ly/CherryBlossomCookies

★ INGREDIENTS & COOKING EQUIPMENT ★

SALT PICKLED CHERRY BLOSSOMS :: http://bit.ly/23FKE3G
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SILICONE BAKING MAT :: http://amzn.to/1SgqFqe

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Music courtesy of Audio Network  

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How To Make Cherry Blossom Cookies (Recipe) 桜クッキーの作り方（レシピ）

The Cherry Blossom cocktail is a vibrant and refreshing concoction that combines the sweet, fruity allure of cherry brandy with the sharp tang of lemon juice and the smooth undertones of Triple Sec. These ingredients create a delightful balance of flavors reminiscent of the cherry blossom&#039;s delicate allure. Often presented in an elegant cocktail glass, its vibrant red hue is visually striking, evoking the image of cherry blossoms in full bloom. The addition of sugar lends a subtle sweetness that complements the tartness, resulting in a harmonious and enticing drink. A cherry garnish often provides the final touch, tying together the cocktail&#039;s aesthetic and flavor profile.

Cherry Blossom cocktail recipe

Triple Sec

Lemon

Cherry Brandy

Teaspoon Sugar

A recipe for Cherry Blossom Shortbread Cookies! These light sakura cookies are studded with cherry blossoms for a perfect addition to teatime.

Cherry Blossom Shortbread Cookies

(28 grams) salted cherry blossoms

(226 grams) unsalted butter (softened at room temperature)

(90 grams) powdered sugar

vanilla extract

(250 grams) all-purpose flour

(35 grams) cornstarch

Granulated sugar (for sprinkling)

Place the salted cherry blossoms in a bowl of cold water and set aside for 30 minutes.

Drain the cherry blossoms gently and pat lightly with a towel to remove any excess water.

Finely chop the cherry blossoms and set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and powdered sugar until light and fluffy.

Beat in the chopped cherry blossoms and vanilla extract.

In a medium bowl, combine the flour, cornstarch, and salt. Mix into the butter just until combined.

Form the dough into a disc and wrap in plastic. Refrigerate until well chilled and firm, about 1 hour.

Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment.

On a lightly floured surface, roll the dough into a sheet 1/3 inch (8 millimeters) thick.

Cut the dough into shapes using desired cookie cutters. Transfer to prepared baking sheets 1 inch (2.5 centimeters) apart.

Sprinkle granulated sugar over the tops of the cookies, if desired.

Place the assembled cooking on the baking sheet in the refrigerator for 15 minutes.

Remove the baking sheet from the refrigerator and bake in preheated oven until the bottoms of the cookies are lightly golden, 12-15 minutes depending on the size of the cookies. If the cooking is uneven, switch and rotate the baking sheets halfway through the time.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature.

Store the Cherry Blossom Shortbread Cookies in an airtight container at room temperature for up to 3 days.

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Cherry Blossom Cookies

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Top 3 cherry blossom recipes from across the web

The most viewed cherry blossom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Blossom Cookies

Cherry Blossom cocktail recipe

Cherry Blossom Shortbread Cookies

The most viewed cherry blossom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine