Gather all the ingredients.
Preheat the oven to 350 ºF (175 ºC) degrees. Line the baking sheet with parchment paper or silicone baking liner.
Gently press down the reserved cherry blossom and decorate on the cookie rounds. Tip: If the cookies are left out too long, place in the refrigerator for 10-15 minutes until the cookies are chilled (or the freezer for a short time); otherwise, the butter melts too quickly in the oven and the cookies will be flat.
Bake the cookies at 350 ºF (170 ºC) for about 15 minutes, or until the edge of the cookies start to get golden brown.
Prep Time does not include inactive time for soaking cherry blossoms (30 minutes), and chilling the dough (2 hours).
White Sparkling Sugar: It can be replaced with granulated sugar. Sparking sugar has large grain so that it won't melt and disappear. It gives nice look as well as nice crunch when you bite to it.
Cake Flour: A properly measured cup of cake flour weighs 4.25 oz (120 g). The weight for 1 cup flour varies on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry measuring cup (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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