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Cherry Blossom Scented Icebox Cookies Recipe

Cherry Blossom Scented Icebox Cookies Recipe
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Serving : 8
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Prepare the ingredients before making Cherry Blossom Scented Icebox Cookies in your home. Then, follow these steps below to serve Cherry Blossom Scented Icebox Cookies for your family or friends.

Ingredients: Cherry Blossom Scented Icebox Cookies

  • 70 grams ☆Cake flour
  • 20 grams ☆Almond powder
  • 50 grams Butter
  • 1 slightly less than 1 pinch Salt
  • 25 grams Powdered sugar
  • 1 tsp Heavy cream (optional)
  • 3 ♡Salted cherry leaves
  • 5 ♡Salted cherry blossoms
  • 1 Sanding sugar (for coating)

How to Make Cherry Blossom Scented Icebox Cookies

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Cherry Blossom Scented Icebox Cookies in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • The dough just comes together.
  • Step 7
  • 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.
  • Step 8
  • Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides.
  • Step 9
  • Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃.
  • Step 10
  • They are baked. You will enjoy the nice aroma of the cherry leaves and blossoms.
  • Step 11
  • I used this pink sanding sugar for coating.
  • Step 12
  • My friend's shortbread cookie recipe is"Matcha Shortbread with Sesame Flavor"
  • Step 13
  • "Japanese Style Shortbread Cookie with Kinako Soybean Powder"
  • Step 14
  • , "Black Tea Flavor"
  • Step 15
  • , "Maple Sugar Flavour". All of the cookies are delicious.
  • Step 16
  • Modification from the Shortbread Cookie Recipe ⇒ Chocolate Version, by Seikomaru,
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