Let the butter soften at room temperature. Combine and sift the (A) ingredients.
Add the white sugar to the butter and whisk until the mixture is fluffy. Add the egg yolks and mix.
Add the (A) ingredients and mix in a cutting motion with a spatula. When the mixture is no longer floury, divide into two portions.
Add the sakura an, sakura blossom powder and food coloring to half of the divided dough. Mix the ingredients by pressing into the dough with a spatula.
When the dough comes together, form the sakura dough into a 3 cm diameter cylinder. Form the plain dough into a flat square tube.
Wrap both of the doughs in plastic wrap and leave to rest in the refrigerator for about 2 hours.
Roll out the plain dough into a rectangle and brush the egg white on top.
Place the sakura dough on top and form a roll with the plain dough on the outside. Seal the ends of the roll by pressing down on the outside. Wrap the roll in plastic wrap and leave it to rest in the refrigerator for half a day.
Soak the salt preserved sakura blossom in water for about 20 minutes to de-salt. Then pat dry with a paper towel. Cut the large flowers in half.
Slice the dough into 7-8 mm and lay the de-salted sakura blossom on top. Line them up on a baking sheet and bake for 12-15 minutes in a 180℃ oven. Let cool.
The salt preserved sakura blossom topping boosts the fragrance and saltiness of the sakura and makes the cookies even more delicious!
Story Behind this Recipe
I wanted to make cherry blossom cookies that I could gift to friends.
・If the sakura an is watery, microwave for about 1 minute without wrapping to evaporate the moisture. Use the paste once it has cooled. ・Adjust the amount of white sugar according to the sweetness of the sakura an.