Cherry Blossom Shortbread
Servings: 18
Ingredients
- 1 oz salted pickled cherry blossoms
- ½ cup unsalted butter at room temperature
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp salt
Instructions
- Soak cherry blossoms in water for 30 minutes. Gently squeeze out excess water and pat dry with a paper towel.
- Choose 18 good blossoms for cookie decoration and set aside. Chop remaining cherry blossoms for blending in the cookie dough.
- Combine flour and salt in a small bowl and set it aside.
- In a mixing bowl, beat the butter and powdered sugar with a hand mixer until fluffy. Add vanilla extract and chopped cherry blossoms to combine.
- Add flour to the bowl gradually until well combined but do not over mix. Form dough into a 7½" log and wrap in plastic wrap. Chill for 1-24 hours in the fridge.
- Take the dough out of fridge. If the dough is too hard, set it aside for 10-15 minutes so it can soften. In the meantime, preheat oven to 350° and line a baking sheet with parchment paper.
- Cut dough into ¼" slices and space them apart on baking sheet. Decorate each cookie with a cherry blossom and gently press it down on the dough. Bake cookies for 13-15 minutes or until cookie bottoms turn light golden brown. Let cookies cool on a cooling rack.