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.
Add the softened butter, sugar, and sakura-an into a bowl. Whisk well after each addition. Add in food colouring if you wish!
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.
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.
Bake the cookies at 180℃ for 15-20 minutes. Cool the cookies on a wire rack.
The cookies will smell even better if you use the pickled leaves as well as sakura liqueur.
Make your own sakura-an Recipe ID: 1011920.
Story Behind this Recipe
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.