Cherry Blossom Shortbread Cookies
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr 45 mins
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Total Time
2 hrs 12 mins
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Servings
24 Cookies
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Course
Dessert
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Cuisine
International
Cherry Blossom Shortbread Cookies
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A recipe for Cherry Blossom Shortbread Cookies! These light sakura cookies are studded with cherry blossoms for a perfect addition to teatime.
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Ingredients
- 1 ounce (28 grams) salt pickled cherry blossoms
- 1 cup (226 grams) unsalted butter softened at room temperature
- 3/4 cup (90 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (35 grams) cornstarch
- Pinch salt
- granulated sugar for sprinkling
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Instructions
- Place the salt pickled 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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