Cherry Blossom Scented Icebox Cookies Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 6 The dough just comes together. 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. 8 Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides. 9 Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃. 10 They are baked. You will enjoy the nice aroma of the cherry leaves and blossoms. 11 I used this pink sanding sugar for coating. 12 13 14 15 16 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 6 The dough just comes together. 6 The dough just comes together. 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. 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. 8 Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides. 8 Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides. 9 Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃. 9 Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃. 10 They are baked. You will enjoy the nice aroma of the cherry leaves and blossoms. 10 They are baked. 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