Sakura Petal Cookies

Name: Sakura Petal Cookies
Cuisine: American
Ingredients: 100 grams Unsalted butter; 40 grams Powdered sugar; 60 grams Sakura-an; 20 grams ○Corn starch; 140 grams ○White flour; 2 leaves Cherry blossom leaves preserved in salt; 1 Food colouring; 1 dash Sakura liquer or flavouring

cookpad.japan @cookpad_jp

I make cookies every year using sakura leaves or tea. (I make my regular cookie recipe, but add sakura leaves)
I had a bit of Sakura-an leftover and decided to knead it into the cookie dough.

These cookies are mildly sweet, so feel free to increase the powdered sugar for sweeter cookies.
You could make this with any kind of bean paste if you don't have sakura-an. You can also shape the cookies into rounds by hand rather than using a cookie cutter. Recipe by Makunouchi

I make cookies every year using sakura leaves or tea. (I make my regular cookie recipe, but add sakura leaves)
I had a bit of Sakura-an leftover and decided to knead it into the cookie dough.

cookpad.japan @cookpad_jp

I make cookies every year using sakura leaves or tea. (I make my regular cookie recipe, but add sakura leaves)
I had a bit of Sakura-an leftover and decided to knead it into the cookie dough.

Saved

Ingredients

100 gramsUnsalted butter
40 gramsPowdered sugar
60 gramsSakura-an
20 grams○Corn starch
140 grams○White flour
2leaves Cherry blossom leaves preserved in salt
1Food colouring
1 dashSakura liquer or flavouring

Saved

Steps

1

Bring the butter to room temperature. Sift the ○ ingredients together. Rinse the preserved cherry blossom leaves, and soak in clean water to remove the salt. Pat dry and finely mince.
2

Add the softened butter, sugar, and sakura-an into a bowl. Whisk well after each addition. Add in food colouring if you wish!
3

Add in the dry ingredients, and the chopped leaves. Stir until the dough comes together. If you are not using cookie cutters, arrange the dough on the baking sheet in small rounds.
4

If you are using cookie cutters, roll out the dough to a 5 mm sheet, and chill it for about 30 minutes in the refrigerator before cutting.
5

Bake the cookies at 180℃ for 15-20 minutes. Cool the cookies on a wire rack.
6

The cookies will smell even better if you use the pickled leaves as well as sakura liqueur.
7

Make your own sakura-an.