Prepare the ingredients marked . ⇒ Rinse the salted cherry leaves and blossoms to remove the salt. Soak them in water for 30-40 minutes to desalt. Pat them well with a paper towel to remove excess water.
Microwave them on the paper towel at 500w for 4-5 minutes to dry them out. If you squeezed the blossoms with your fingers at Step 1, they would feel soft.
Break the leaves and blossoms up with your fingers until they are a coarse powder. This doesn't take time because they are so crispy.
Cream the butter with a hand mixer, then add the sugar and salt in two batches, mixing well after each addition. Add the heavy cream.
Sift the ingredients marked ☆. Add the ingredients marked ☆ and ♡ into the bowl. Fold them in with a spatula. Fold until the mixture is still a bit powdery.
The dough just comes together.
Place the dough on the plastic film. Shape the dough into a log about 20 cm long and 3cm in diameter. Wrap it with the plastic film and cool in the refrigerator for at least 3 hours, or put in the freezer for at least 1 hour.
Cut as much as the dough as you plan to bake, and coat with sanding sugar by pressing it in the sides.
Slice it into 1-1.5cm thickness. Bake for about 15 minutes at 170℃.
They are baked. You will enjoy the nice aroma of the cherry leaves and blossoms.
I used this pink sanding sugar for coating.
My friend's shortbread cookie recipe is Recipe ID: 918093 "Matcha Shortbread with Sesame Flavor"
Recipe ID: 913874, "Maple Sugar Flavour". All of the cookies are delicious.
Modification from the Shortbread Cookie Recipe ⇒ Chocolate Version, by Seikomaru, Recipe ID: 949435
Story Behind this Recipe
I based this off a friend's recipe for plain shortbread cookies.
Change the shape and size of the dough to your liking at Step 7. Adjust the baking time if necessary, depending on your oven. I used the pink sanding sugar because of the cherry blossom version, but the white sugar would be nice too.