Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cherry blossom scented icebox cookies. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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. I used the pink sanding sugar because of the.
Cherry Blossom Scented Icebox Cookies is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cherry Blossom Scented Icebox Cookies is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cherry blossom scented icebox cookies using 9 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Cherry Blossom Scented Icebox Cookies:
- Take 70 grams ☆Cake flour
- Prepare 20 grams ☆Almond powder
- Get 50 grams Butter
- Prepare 1 slightly less than 1 pinch Salt
- Get 25 grams Powdered sugar
- Make ready 1 tsp Heavy cream (optional)
- Get 3 ♡Salted cherry leaves
- Take 5 ♡Salted cherry blossoms
- Make ready 1 Sanding sugar (for coating)
Cream the butter and sugar into a bowl until pale and thick. Add the heavy cream and mix. Since it's just a small amount, it won't separate. When the batter begins to stick to the bowl, gather it all into one lump.
Instructions to make Cherry Blossom Scented Icebox Cookies:
- 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
Since it's just a small amount, it won't separate. When the batter begins to stick to the bowl, gather it all into one lump. Separate the batter into halves and. Basic Sugar Cookies and Royal Icing. Chicken and Sausage Gumbo and Louisiana White Rice..
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