Sakura Cookies

1. We put the cherry blossoms in a container with water, leave for half an hour so that the salt goes away. Then we remove it from the water, gently dry it with paper napkins.

2. Put the butter at room temperature in a bowl, beat with a mixer at minimum speed for 30-45 seconds until smooth.

3. Sift powdered sugar into the butter mass, add egg yolk and vanilla extract, whisk.

4. In the resulting mass, sift flour and sakura leaf powder, knead the dough. The dough is plastic, slightly sticks to the hands, we send it to the refrigerator for 20 minutes.

5. When the dough hardens a little, we spread it on parchment, roll it into a layer about 5 millimeters thick.

6. Using the molds, we cut out the cookies directly on the parchment, remove the excess dough. We put a cherry blossom on each cookie.

8. Place the parchment with the blanks on a baking sheet, send it to the refrigerator for about 15 minutes, then send it to the oven preheated to 170 degrees, bake for 16-18 minutes, until the edges of the cookies turn golden brown.

We serve it on the table when the delicacy has completely cooled down.

Help yourself!