Cherry Blossom Cookies
A light, soft but crumbly shortbread flavored with real sakura extract and topped with a sakura flavored luscious buttercream.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour
- 1 cup powdered sugar
- ½ teaspoon fine sea salt
- 1 cup unsalted butter (softened)
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon sakura essence or rose water
- 1 cup butter (unsalted)
- 3 cups organic powdered sugar (sifted)
- 1 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon sakura essence or rose water
- 1 tablespoon sour cream
- pink food coloring
Instructions
- 1
Make the buttercream first, beat the butter with the salt and extracts until light and fluffy with a hand mixer.
- 2
Add the powdered sugar and beat to combine. Set buttercream aside.
- 3
Preheat oven to 350. Prepare two cookie sheets with parchment paper.
- 4
Beat the butter with the salt, vanilla and essence on medium until very light and fluffy. Add the powdered sugar and flour and beat until dough comes together.
- 5
Wrap the dough in cling wrap and let chill in the fridge for at least an hour.
- 6
Roll it out into a well-floured surface into about 1/2 inch thick.
- 7
Using a cookie cutter, cut shapes of dough and place on cookie sheets.
- 8
Bake for 12-14 minutes, until just barely golden on the edges.
- 9
Once cookies are cool spread on some buttercream.
- 10
Color a few tablespoons of buttercream with two light shades of pink.
- 11
Use n offset spatula with a thin top to drag a small spot of pink buttercream towards you. Between each petal, scrape the spatula clean.