Cherry Blossom Scented Icebox Cookies. Great recipe for Cherry Blossom Scented Icebox Cookies. I based this off a friend's recipe for plain shortbread cookies. Adjust the baking time if necessary, depending on your oven.
You can cook Cherry Blossom Scented Icebox Cookies using 9 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Cherry Blossom Scented Icebox Cookies
- Prepare 70 grams of ☆Cake flour.
- It’s 20 grams of ☆Almond powder.
- You need 50 grams of Butter.
- It’s 1 of slightly less than 1 pinch Salt.
- You need 25 grams of Powdered sugar.
- You need 1 tsp of Heavy cream (optional).
- It’s 3 of ♡Salted cherry leaves.
- Prepare 5 of ♡Salted cherry blossoms.
- It’s 1 of Sanding sugar (for coating).
This recipe is a collaboration with another recipe author. It's fine without the heavy cream. Don't knead the batter while mixing. I personally like smaller cookies better, but if you want to make them big, adjust the refrigerating and freezing.
Cherry Blossom Scented Icebox Cookies instructions
Prepare the ingredients marked . ⇒ Rinse the salted cherry leaves and blossoms to remove the salt. Soak them in water for 30-40 minutes to desalt. Pat them well with a paper towel to remove excess water..
Microwave them on the paper towel at 500w for 4-5 minutes to dry them out. If you squeezed the blossoms with your fingers at Step 1, they would feel soft..
Break the leaves and blossoms up with your fingers until they are a coarse powder. This doesn't take time because they are so crispy..
Cream the butter with a hand mixer, then add the sugar and salt in two batches, mixing well after each addition. Add the heavy cream..
Sift the ingredients marked ☆. Add the ingredients marked ☆ and ♡ into the bowl. Fold them in with a spatula. Fold until the mixture is still a bit powdery..
The dough just comes together..
Place the dough on the plastic film. Shape the dough into a log about 20 cm long and 3cm in diameter. Wrap it with the plastic film and cool in the refrigerator for at least 3 hours, or put in the freezer for at least 1 hour..
Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides..
Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃..
They are baked. You will enjoy the nice aroma of the cherry leaves and blossoms..
I used this pink sanding sugar for coating..
My friend's shortbread cookie recipe is"Matcha Shortbread with Sesame Flavor"
https://cookpad.com/us/recipes/144183-simple-sesame-scented-matcha-shortbread.
- "Japanese Style Shortbread Cookie with Kinako Soybean Powder"
https://cookpad.com/us/recipes/144167-easy-aromatic-kinako-shortbread-cookies.
- , "Black Tea Flavor"
https://cookpad.com/us/recipes/143419-easy-crispy-black-tea-shortbread-cookies.
- , "Maple Sugar Flavour". All of the cookies are delicious.
https://cookpad.com/us/recipes/144166-easy-maple-sable-cookies.
- Modification from the Shortbread Cookie Recipe ⇒ Chocolate Version, by Seikomaru,
https://cookpad.com/us/recipes/144179-crunchy-chocolate-icebox-cookies.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds. In a large bowl, beat butter, confectioners' sugar and salt until blended.
