Cut the unsalted butter into 1 cm cubes and let it return to room temperature (during the winter, heat the oven to about 30°C and to melt for about 20 minutes).
Rinse the sakura well in running water, soak in lots of water for 30 minutes to remove the salt, and dry thoroughly with a paper towel.
Pick out 18 pretty ones for garnish, and mince 8 g for the dough.
Add the powdered sugar to the unsalted butter in several batches, and stir well with an egg beater.
Add the egg yolks and mix together well.
Add half of the sifted cake flour, mix with a wooden spatula, then add the rest of the flour and minced sakura, mix until it becomes one lump, and let sit in the fridge for 2 hours.
Roll up into a 22 cm long log shape, wrap up in baking paper, and chill in the fridge for an hour.
Press the dough lightly with a moistened tea towel to dampen it just a bit. Spread out the sucre crystal in a shallow dish, and roll the dough around to coat the surface.
Cut into 1.2 cm thick pieces, line up on some baking paper, slightly press the sakura garnish into each cookie dough, and bake in a 180°C oven for 16 minutes.
Story Behind this Recipe
I wanted to make a crunchy sable cookies with the fragrance of sakura and a hint of salt. This recipe is the result of a lot of trial and error
The cookies will become rather salty the sakura (cherry blossoms) for the garnish are large, so use small ones or cut them up before use. It's enough if you have about 15 g of sakura for the garnish and dough combined. Sucre crystal is just large-granule sugar, so you can use regular granulated sugar instead.