I’ve seen many people making dessert with the preserved sakura for the past few years and they were so pretty. I found them online but there were not cheap so I waited until Diana went back to Japan and she bought some for me. My two good friends Linda and Maria got me some too when they were holidaying there. So I’ve been using it to make moon cakes, macarons and now these cookies. Diana is in Japan again now so hopefully she is able to find more for me.
I made these cookies for a birthday tea party for a very good friend last week. Turns out really pretty and everyone goes oooh and ahhh over it and said they look too pretty to eat. I got the recipe from Daily Delicious with a tiny change. I added some almond powder to it and increased the flour by 20 gram as I find to dough too wet to handle. I think it might be the size of the egg yolk I used.
90 gram unsalted butter
50 gram sugar
1 tsp pure vanilla extract
pinch of salt
1 egg yolk
60 gram ground almond
80 gram cake flour
At least 20-24 pieces preserved sakura (depend on the size of your cookies)
Some sugar, for sprinkle on top of the cookies
1. Put the preserved sakura in a bowl; rinse it over running water to get rid of the salt. Cover with enough water; leave it for 3-4 hours to get rid of the saltiness. Drain the sakura and discard the water. Pat the sakura dry with kitchen towel and set it aside.
2. Beat the butter with salt until soft, add the granulated sugar and beat until light color. Add the vanilla extract and egg yolk, beat to combine.
3. Combined the flour and ground almond. Mix well. Add the flour mixture into the bowl, mix until combined and then knead gently until smooth. Cover the dough with plastic wrap and put in the fridge for 1 hour.
4. Line a sheet pan with parchment paper. Preheat the oven to 375 degree F.
5. Then roll the cookie dough until 6 mm thickness. Cut it with 6 cm cookie cutter. Place the cookies on the baking sheet, and then decorate it with the preserved cherry blossoms on each cookie. Press it a little bit to stick it into the cookies.
6. Lower down the oven temperature to 340 degree F. Put the cookies into the oven and bake for 15-20 minutes or until the edges are brown. Remove from the oven and sprinkle with superfine sugar immediately. Let the cookies cool on the baking sheet for 15 minutes then move it to the wire rack until it is completely cool.