Imagine a cookie that transports you to the enchanting streets of Japan, where delicate cherry blossoms dance in the spring breeze. These Sakura Shortbread Cookies are not just a treat; they're a culinary masterpiece that brings the subtle, romantic essence of Japanese cuisine right to your kitchen. With their melt-in-your-mouth texture and unique floral notes, these cookies are about to revolutionize your baking game and impress even the most discerning dessert lovers!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup cherry blossoms (salted and rinsed)
Instructions
- Prepare the cherry blossoms by ensuring they are thoroughly rinsed and patted dry with paper towels. Finely chop the blossoms and set aside.
- In a large mixing bowl, cream the softened butter with powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add vanilla extract to the butter mixture and blend until fully incorporated.
- Gradually sift the all-purpose flour and salt into the butter mixture, mixing on low speed until a soft, crumbly dough forms.
- Gently fold the chopped cherry blossoms into the dough, ensuring they are evenly distributed.
- Transfer the dough onto a piece of plastic wrap, shape into a log about 2 inches in diameter, and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar or decorate with a light cherry blossom glaze for extra elegance.
Tips
- Cherry Blossom Selection: Use high-quality, food-grade salted cherry blossoms for authentic flavor. Ensure they are thoroughly rinsed to remove excess salt.
- Butter Matters: Use room temperature, high-quality unsalted butter for the best texture and flavor. Cream it thoroughly to incorporate air and create a light, tender cookie.
- Chill for Perfection: Don't skip the refrigeration step! Chilling the dough helps prevent spreading and maintains the cookies' shape during baking.
- Precise Cutting: Use a sharp knife and make clean, even cuts when slicing the cookie log to ensure uniform baking.
- Watch the Edges: Keep a close eye on the cookies while baking. They should be just lightly golden around the edges – overcooking can make them dry.
- Cooling is Crucial: Allow cookies to cool completely before storing to maintain their delicate texture and prevent moisture buildup.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
